Orange-Rosemary Vinaigrette
2 cups home-style orange juice
1/2 cup olive oil
1/2 cup champagne vinegar
1 tablespoon chopped fresh rosemary
Salt and pepper

Mustard & Mint Breading
2 cups panko bread crumbs
1 cup chopped fresh mint
1 cup whole grain mustard
All-purpose flour
Salt & pepper
6 eggs, beaten
2 tablespoons olive oil

Instructions
1. For Orange-Rosemary Vinaigrette, place orange juice in saucepan and cook over medium-high heat, stirring occasionally, until reduced to 1/2 cup. Whisk in olive oil, vinegar and rosemary. Season with salt and pepper to taste. Set aside
2. Heat oven to 425°F.
3. For Mustard & Mint Breading, mix together bread crumbs, mint and mustard until well combined. Combine desired amount of flour, salt and pepper; mix well and place in shallow pan. Place eggs in other shallow pan.
4. For Pork Loin, coat with seasoned flour, dip into beaten eggs. Roll in Mustard & Mint Breading, pressing to coat thoroughly. Heat oil in large oven-proof skillet over medium-high. Sear breaded loin on all sides until golden brown. Place in oven and cook 16 to 18 minutes until internal temperature reaches 145°F to 160°F. Let stand 10 minutes before slicing. Ladle Orange-Rosemary Vinaigrette over sliced pork to serve.