Prep: 1. Preheat oven to 425. 2. Pat pork dry and season with salt and pepper. Make: 1.Heat 1 tablespoon oil in a skillet and toast bread crumbs until golden. Mix with horseradish and set aside. 2. Heat remaining tablespoon oil in a large, heavy bottomed skillet. 3. Sear pork until golden brown on all sides. Transfer to a shallow baking dish and coat evenly with dijon. 4. Press bread crumb mixture into dijon to adhere. Season with salt and pepper. 5. Bake until a meat thermometer registers 155 (for slightly pink meat), about 25-30 minutes. Let rest, covered, briefly, then cut into thin slices.