Pamela wrote:
> On 09:12 16 Nov 2018, "Ophelia" > wrote in
> :
>
>>
>>
>> "jmcquown" wrote in message ...
>>
>> On 11/15/2018 6:29 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" wrote in message news >>>
>>> On 11/14/2018 3:14 AM, Ophelia wrote:
>>>>
>>>>
>>>> "jmcquown" wrote in message ...
>>>>
>>>> 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
>>>>
>>>> ==
>>>>
>>>> Sounds good! I couldn't get away with the sage, but Italian
>>>> seasoning ... so thanks
>>>>
>>>> I've saved it
>>>>
>>>>
>>> I won't even ask why the difficulty with sage as an herb. Just try
>>> the crumb coating on the pork with Dijon mustard to adhere the
>>> crumbs. Works well with pork chops, too.
>>>
>>> Jill
>>>
>>> ==
>>>
>>> D. loves Italian seasoning. No, I don't know what is in it and I
>>> don't care! He loves it and that is good enough for me)
>>>
>> Most Italian seasoning is merely a blend of basil, oregano and thyme.
>> It won't taste at all like the recipe I posted. <shrug>
>>> When I breadcrumb, I dip in flour, then egg and then the crumbs. It
>>> works fine
>>>
>> One of the key things about this recipe is it does not require
>> dredging in flour, then an egg wash, then dredging in crumbs. Brush
>> the pork with Dijon mustard. Somehow I can't imagine you'd like using
>> Dijon mustard.
>>
>> Jill
>>
>> ==
>>
>> You can stop that sneering please. Not everyone likes the same things
>> and I am sure there are things you don't like either!!!
>>
>> But for your information, *I* do like it, but D doesn't and I always
>> cater to his preferences because that is *my* preference.
>
> Jill was polite and helpful. Why your surly tone? Dijon mustard isn't
> the real problem with you, is it?
>

Both of them are way too damned old to blame PMS.

So, Midol won't help.