On Tue, 1 Jun 2021 22:20:46 -0400, Ed Pawlowski > wrote:

>On 6/1/2021 7:50 PM, jmcquown wrote:
>> 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
>
>Sounds good. Would not have thought o do breadcrumbs that way. I have a
>tenerloin in the freezer and will try it.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.