Panko and Herb Encrusted Pork Loin

4-5 pound pork loin
1 ½ cups good quality Dijon mustard
2 minced tablespoons each: fresh Italian flat leaf parsley, rosemary, and English thyme
1 tablespoon each: minced fresh sage, fresh cracked pepper, and kosher salt
Panko breadcrumbs – enough to coat pork loin
Olive oil OR grape seed oil – enough to coat bottom of skillet

Preheat oven to 350 degrees. In a small bowl blend the Dijon mustard with the salt and pepper and all the fresh herbs. Set aside. Add oil to a fry pan and then sear the pork loin in the very hot oil until the sides of the roast are browned. Take roast out of oil and dry. Then rub the roast with the mustard mixture and roll it in the breadcrumbs until thoroughly coated. Cook in a 350˚ oven uncovered until desired temperature is reached – about 15 to 20 minutes a pound. Let the roast rest before serving.