The recipe features a simple sweet and sour glaze made with Dijon mustard and honey and a crispy coating of Panko breadcrumbs combined with herbs and Parmesan cheese.

Related Keywords

Brussels , Bruxelles Capitale , Belgium , Sarah Nasello , , Honey Mustard Crusted Pork Tenderloin , Roasted Brussels Sprouts , Carrots Salad , Time Capsule ,