On 6/1/2021 7:50 PM, jmcquown wrote:
> I brushed a small pork tenderloin with spicy brown mustard.Â* Rolled it
> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
> Â*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.Â* It's cooked to medium rare.Â* A
> couple of slices with lightly buttered limas made for a great dinner.
> Leftovers for later in the week or the freezer.
>
> Jill

Sounds good. Would not have thought o do breadcrumbs that way. I have a
tenerloin in the freezer and will try it.