Lemon-Panko Crusted Pork Tenderloin

This is the 3rd of 4 recipes that we made at the cooking class that we took on my birthday this year. It was very easy and delicious! We served this along side of green beans that I blanched and tossed with a little olive oil, salt, pepper, lemon juice, balsamic vinegar, and Parmesan cheese, which was also the side that was served with this dish at the class.

1 Pork Tenderloin, sliver skin removed
Olive Oil
Salt & Pepper
1 Jar of Pasta Sauce
1/2 cup Panko Bread Crumbs
2 tablespoons Fresh Sage, chopped
1 Lemon, zested
1 Garlic Clove, minced

In an oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the pork tenderloin with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the pork until it is browned, but not cooked through, about 2 minutes per side. Spoon the pasta sauce over the pork. In a small bowl, combine the bread crumbs, lemon zest, sage, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Sprinkle the mixture evenly over the sauce. Roast at 350 degrees for about 10 minutes, or until the pork is bubbling and browned.