Herb-Crusted Roast Pork Tenderloin with Radicchio and Radish Salad

For the pork: Preheat the oven to 160°C (approximately 325°F).

Rinse the pork and pat dry. and season with salt and pepper. Heat the oil in apan and saute until browned all over. Remove from the pan and place on a rack set over a roasting pan, tent with foil and roast until the pork is just cooked through, about 30 minutes.

Meanwhile, in a bowl, stir together the mustard, herbs and the breadcrumbs until mosit enough to come together. Ten minutes befor the pork is finished cooking, spread the crumbs over and press to adhere. Roast until th ecrumbs are golden brown, raising the oven temperature if necessary.

For the salad: Risne the radicchio and lettuce and drain well. Pluck small leaves from the radicchio. Rinse the peppers, cut in half, remove the seeds and white ribs and cut into small cubes. Rinse and slice the radishes. Rinse the celery, remove the strings and cut into small cubes. Rinse the sprouts and drain. Divide the salad ingredients among plates. In a bowl, whisk together the balsamic,  lemon juice and the oil and season with salt and sugar. Drizzle over the salad.