1 cup roasted pumpkin seeds

1/2 cup chopped fresh herbs (or blend of sage, thyme & chives)

2 cloved garlic, minced

2 Tbsp olive oil

2 tsp Chinese Five spice powder

2 Tbsp white wine Dijon mustard

2.5 lb. pork tenderloin

With plenty of extra flavor from fresh rosemary, sage, savory, and thyme, this pork tenderloin gets extra crunch from crushed pumpkin seeds. The perfect cool weather dish, this tenderloin will fill your kitchen with the aromas of autumn....soooo juicy and tender!

Crush the pumpkin seeds, blend with the fresh herbs & garlic; place in shallow dish and set aside. Smear 1 T. olive oil over the entire tenderloin, then coat with the powder. In large skillet, heat 1 T. olive oil on high, sear the pork 2-3 minutes each side. Spread the mustard all over the pork, then roll in pumpkin seed & fresh herb blend. Place in roasting pan and cook 40 minutes. Pour in chicken stock and continue to roast an additional 20 minutes or until pork reaches 165 degrees.

**Same crusting concept can be applied to beef or lamb; adjust cooking times as needed.

Recipe Source:
The Thyme Savor, Raleigh, NC
www.thethymesavor.com