1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown
mustard). Then coated in a dried sage/dried bread crumb coating.
There's crushed garlic involved and S&P of course. Roasted for about 20
minutes at 400F on a baking sheet.

I'll be serving it with buttered egg noodles. Not something I usually
cook unless I'm making soup. But egg noodles do work well with pork.

And, for Janet US - I found a can of butter beans.

Jill