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