On Mon, 22 Aug 2016 19:54:13 -0600, graham > wrote:

>On 8/22/2016 4:46 PM, jmcquown wrote:
>> On 8/22/2016 4:12 PM, graham wrote:
>>>>
>>> I paint them with mustard, herb flavoured (sage?) if I have some, then
>>> roll them in Panko and roast for about 45 minutes.
>>> Graham
>>
>> That's pretty much how I prepare pork tenderloin. I brush it with Dijon
>> mustard then roll it in breadcrumbs seasoned with sage, S&P and garlic.
>> Forty-five minutes sounds a bit long, though. I generally roast it
>> 20-25 minutes.
>>
>> Jill
>Another way is in one of Delia Smith's books (UK). Poke garlic slivers
>into the TL and then paint it with a mix of cider (hard cider in the US)
>and butter the tuck slices of Granny Smith apples around it and roast.
>My mother used to roll the TL and tie it with string. Then stuff the
>centre with sage and onion stuffing.
>Graham
>Graham

I love both of those methods, if you had enough people you could use
two with stuffing between, it's pretty bland meat and the sage and
onion stuffing gives it great flavour. Time was the cider was
difficult to come by but there has been a resurgence of interest in it
and there are more brands than ever at the liquor commission, even
Strongbow!