Preheat oven to 475 degrees. In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown. Transfer bread crumbs to a bowl and toss well with horseradish. Pat pork dry and season with salt and pepper. In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan. In a small bowl, mix mustard and mayonnaise. Coat top and sides evenly with mixture. Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 145 degrees for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes. Transfer pork to a cutting board and let stand 5 minutes. Cut pork into 1/4-inch-thick slices. Serve with cabbage and onions (recipe follows) and boiled new potatoes with chive butter. Yield: 2 servings Recipe by: COOKING LIVE SHOW #CL9214
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 1|
|Calories from Fat: 374 (29%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 78mg||24 %|
|Sodium 2551.8mg||88 %|
|Potassium 938.7mg||25 %|
|Total Carbohydrate 171.8g||51 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 159.6g|
|Protein 52.9g||76 %|
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Calories per serving: 1280
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