"graham" wrote in message news
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.). Brush well
> with Dijon or other spicy mustard. 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. Let set on waxed paper. Place the pork tenderloin on a
> lightly oiled baking sheet. Bake at 375F for about 20 minutes or until
> a meat thermometer inserted in the thickest part reaches 140F. Remove
> from the oven and let stand for about 10 minutes. As with most meat, it
> will continue to cook a bit while it stands. 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. 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 might look for them. I always dry my own bread for crumbs.