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1.
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Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper.
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Heat a large, ovenproof skillet over medium-high heat.
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Add the oil; add the pork and cook, turning occasionally, until browned on all sides.
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Transfer the pork to a cutting board.
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2.
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Return the skillet to medium heat.
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Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute.
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Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes.
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Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
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3.
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Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat.
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Return the coated pork to the skillet.
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Halve the garlic heads crosswise and add to the skillet.
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Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes.
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Transfer the pork and garlic to a cutting board and let rest 10 minutes.
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4.
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Meanwhile, place the skillet over medium-low heat.
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Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined.
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Simmer until the mixture is slightly thickened, about 2 minutes.
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Slice the pork and serve with the roasted garlic and the mustard sauce.
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Calories: 367
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Total Fat: 19 grams
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Saturated Fat: 6.5 grams
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Total Carbohydrate: 22 grams
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Protein: 26 grams
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Sodium: 585 milligrams
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Cholesterol: 88 milligrams
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Fiber: 1 gram
