Mustard-Crusted Pork Tenderloin

I got three wonderful cookbooks from my brother-in-law, Austen, this year (it's a tradition now) one being Pickles, Pigs, & Whiskey. Even though I was on vacation in Florida last week, I couldn't resist trying one of the recipes immediately - the Mustard-Crusted Pork Loin. Yum! It was so flavorful, and the mustard mixture that you rub on the pork is my new favorite condiment. I want to put it on hot dogs and sausages, and it would be fabulous for pigs in a blanket at a party. This makes a lot and we were eating it for days, so it would be a good dinner party main course. I served it with more couscous-style cauliflower (just switching up the seasonings a bit).

Serves 6 (recipe says 4, but I think it's more like 6)
Ingredients:
2 pork tenderloins, about 1 pound each
salt and pepper
1/2 cup Dijon mustard
1/3 cup grainy mustard
2 tbsp honey
1 1/2 tbsp plus 2 tsp chopped fresh rosemary
1/4 cup grated shallots
1 1/2 tsp minced garlic
3 cups panko breadcrumbs
5 tbsp clarified unsalted butter
3 tbsp chicken stock
1/4 cup apple cider
1 1/2 tsp sugar
3 tbsp cold, unsalted butter, cubed

Directions:
Sprinkle the pork with about 2 tsp each of salt and black pepper. Cover and put in the fridge until ready to cook. (Fine to do a few hours earlier.)
Heat the oven to 350. In a medium bowl, mix mustards, honey, 1 1/2 tbsp of the fresh rosemary, 1 1/2 tbsp of the shallots, and the garlic until well incorporated. (And try not to eat this delicious concoction right from the bowl.)

Rub the mixture all over the tenderloins, then dredge them in the panko breadcrumbs, knocking off any excess.

In a large ovenproof saute pan, heat 3 tbsp of the clarified butter over medium heat, about 45 seconds. Gently put the tenderloinds in the pan and brown them on all sides. Place the pan in the oven for about 15 minutes (until the internal temperature of 135). Remove and let rest for 3-5 minutes.

Meanwhile, return the saute pan to the stovetop over medium heat. Add remaining 2 tbsp of clarified butter and the remaining shallots and saute until shallots are transparent. Add stock, cider, sugar, and remaining rosemary and bring to a simmer. Reduce to half. Turn off the heat for 10 seconds, then whisk in the cold butter.

Slice the tenderloins and drizzle with the sauce and serve.