In a small bowl, MIX together herbs, creme fraiche and salt and pepper, and set aside.
ARRANGE 8, 4-ounce ramekins on a large sheet tray and place a pat of butter in each. PLACE the sheet tray under the broiler set to high and COOK for 2 minutes until the butter has melted.
Carefully CRACK an egg into each ramekin and top with a tablespoon of the herb mixture. Return to the boiler and COOK until the eggs are set, about 5 minutes.
SPREAD the mustard evenly over the pork, and then sprinkle with the coriander, peppercorns and salt, pressing so the spices adhere.
HEAT the oil in a large ovenproof skillet over medium-high heat. Cook, TURNING, until browned on all sides, taking care not to burn the spices. Put the skillet in the oven and ROAST at 400° F for approximately 15 minutes. Serve with eggs and your favorite salad!
INGREDIENTS
large EGGS
8
salted butter (divided into 8 pieces)
1 stick
finely chopped chives
2 Tbsp.
finely chopped parsley
2 Tbsp.
creme fraiche
1/2 cup
salt and pepper (to taste)
pork tenderloin (trimmed)
2 pounds
Dijon mustard
3 Tbsp.
crushed coriander seed
4 Tbsp.
freshly ground black pepper
1 1/2 tsp.
kosher salt
2 tsp.
oil
2 Tbsp.
tips
Experiment with different herbs to change up the dish, like tarragon, thyme or cilantro.
Add grated Parmesan cheese to the cooked eggs for extra flavor.
American Egg Board
