In a small bow, combine the breadcrumbs, salt, pepper, olive oil and 1/2
cup of Peaches and Honey Mustard. Pat the mixture on the meat, wrap
it tightly in plastic wrap and refrigerate overnight, or let stand for several
hours at room temperature.
When ready to cook, bring the pork to room temperature and preheat the oven to 400 degrees F.
Place the pork in a shallow roasting pan and bake in the center of the oven for 40 to 45 minutes, or until the internal temperature registers 155 degrees
F. Slice into 1/2-inch pieces and serve. Accompany with the remaining Peaches and Honey Mustard. Serves 4 or 5.
 

Peaches and Honey Mustard

Peel the peaches and cut them into 1-inch cubes. Grind the mustard seed briefly in a spice grinder until cracked but not powdered.
In a 9- or 10-inch nonreactive skillet, stir together the peaches, mustard
seed, vinegar, apple juice, honey, brown sugar, garlic, ginger, powdered mustard and salt. Cover and cook over low heat, stirring occasionally to prevent sticking, for approximately 1 hour, or until the peaches are very
soft and the liquid is the thickness of sour cream. Remove from the heat
and purée in a food processor or blender. Let cool.
If not using immediately, pour into a clean, dry jar or bowl, cover
tightly and refrigerate for up to 3 weeks. Makes 2 cups.