I brushed a small pork tenderloin with spicy brown mustard. Rolled it
in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
Baked on a lightly oiled baking sheet at 425F for 20 minutes.
Meanwhile, I steamed some Fordhook limas.

I cut the tenderloin into 1" slices. It's cooked to medium rare. A
couple of slices with lightly buttered limas made for a great dinner.
Leftovers for later in the week or the freezer.

Jill