On 11/13/2018 6:46 PM, graham wrote:
> On 2018-11-13 3:53 p.m., jmcquown wrote:
>> This is so simple and delicious!
>>
>> Pat dry a small pork tenderloin filet (no more than 2 lbs.).Â* Brush
>> well with Dijon or other spicy mustard.Â* Roll the tenderloin in dry
>> whole wheat bread crumbs which have been seasoned with a little S&P, a
>> couple or three of cloves of finely minced garlic and about two
>> tablespoons of dried sage.Â* Let set on waxed paper.Â* Place the pork
>> tenderloin on a lightly oiled baking sheet.Â* Bake at 375F for about 20
>> minutes or until a meat thermometer inserted in the thickest part
>> reaches 140F.Â* Remove from the oven and let stand for about 10
>> minutes.Â* As with most meat, it will continue to cook a bit while it
>> stands.Â* Slice to about 1/2 to 3/4 inch thick and plate.
>>
>> This recipe results in very nicely tender, very tasty pork tenderloin.
>> It's worked for me for 30 years.Â* I plan to serve this with boiled
>> buttered new potatoes and asparagus.
>>
>> Jill
> That's pretty much how I cook them except that these days I use panko.
> Graham

I haven't tried it (yet) with panko. One of these days I likely will.
It's not supposed to be a very crisp coating, it's more about the
taste and the juicy tenderness of the pork tenderloin.

Jill