On Jun 20, 5:15 am, "jmcquown" > wrote:
> I got this recipe back in the 1980's from 'Cooking Light' magazine. This is
> what we had for dinner last night. Very simple and delicious!
>
> Two (approx.) 1/2 lb. each pork tenderloins*
> Dijon mustard
> 2 tsp. rubbed sage
> 1-2 cloves garlic, minced (I use 2)
> dash or two of salt (optional)
> 1/4 tsp. pepper
> 1 c. whole wheat breadcrumbs
>
> *they come together in one package at my supermarket
>
> Preheat oven to 400F. Combine breadcrumbs, sage, garlic, salt & pepper.
> Brush the pork generously with dijon mustard. Roll the meat in the seasoned
> breadcrumbs. Loosely wrap each tenderloin in foil and place on a baking
> sheet. Bake about 30 minutes or until internal temperature reaches 140F.
> Remove from oven and let the meat stand for about 10 minutes (the
> temperature will continue to rise). Slice (about 1/2 inch thick) and serve.

What if you didn't wrap it in foil? Total cooking time might increase
a little, but wouldn't the coating stay crunchier? Seems to me
wrapping in foil promotes steaming, which promotes soggier crumbs. -
aem