Dijon-Onion Crusted Pork

Publix, once again, has come through with an easy and delicious entree.  Damn they're good at what they do!

I made this just as they demo-ed it and while I like the sauce (and will make it again), I added dijon (we're mustard people here).  FYI, I had no idea what "mushroom steak sauce" is, but it's in a little 6 oz can, probably found in the aisle where you'd find package dried-gravy mixes.  Not a big deal if you can't find it, just add some dijon!

DIJON-ONION CRUSTED PORK (4 servings)

1 Tbsp canola oil
3/4 cup french-fried onions, coarsely crushed
1/2 cup plain Panko bread crumbs
1 pork tenderloin (about 1 pound)
2 Tbsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
1 oz deli sharp white cheddar cheese, shredded
1 cup roasted garlic alfredo sauce
1 (6 oz) can mushroom steak sauce

Preheat oven to 400F.  Coat baking sheet with oil.  Place fried onions in ziplock bag and crush, add Panko.  Cut pork into 1" thick slices; coat pork evenly with mustard and S&P; shake to coat and then press with fingertips to coat pork evenly.  Arrange pork on baking sheet; bake 10 minutes.

Turn pork pieces over; cook 6-7 more minutes or until pork is 145F.  Meanwhile, shred cheese (1/3 cup).

Combine alfredo sauce, mushroom sauce, and cheese in microwave-safe bowl and cover; microwave on HIGH for 2 minutes stirring occasionally or until cheese melts and sauce is hot.  Serve sauce with pork.

Recipe Source:  http://www.publix.com/recipes-planning/aprons-simple-meals/dijon-onion-crusted-pork-with-creamy-caprese-salad