Herb crusted pork loin

Another recipe from the pork loin collection.  Instead of cooking in one "log" of a pork loin, I chopped off a few slices about 1" thick.  I was trying to get the most out of an eight pound pork loin and I wanted to increase my left-over options.

1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/4 teaspoon cayenne, or more, to taste
Sea salt to taste
1 1/2 pounds pork loin roast, cut into slices
4 tablespoons olive oil

For the Herb Crust:
1 red onion, roughly chopped
1 tbsp chopped garlic
2 tablespoons freshly grated ginger
1/4 cup plain bread crumbs
Sea salt
1 1/2 tablespoons Dijon mustard
Preheat the oven to 375 degrees F
In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste
Rub the mixture on both sides of sliced pork
In a large saute pan, heat the oil over medium-high heat and brown the pork on both sides, just until golden Remove the pork to a plate

In the meantime...make herb crust
Chop onions, garlic and ginger
In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened.
Stir in the bread crumbs and cook another 1 to 2 minutes until moist
Season with salt, to taste
Spread mustard on one side of pork chop, then top with herb crust.  Do the same on the other side.
Bake about 20 mins, until the internal temperature reaches 160 degrees F on an instant-read thermometer.
Remove from oven and let rest for 5 mins, then plate.

I had to add this photo of the weird onion that I cut into.  Look ma twins!

Stay hungry my friend!