On 1/25/2020 7:34 PM, U.S. Janet B. wrote:
> On Sat, 25 Jan 2020 19:28:57 -0500, jmcquown >
> wrote:
>
>> 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
>
> I'm sure the tenderloin will be wonderful with that on the outside. I
> figured that you would have a can of BB around
> Janet US
>
Hey, I wasn't sure! But yes, I have a can of Margaret Holmes butter
beans in the pantry.

I've been cooking pork tenderloin brushed with spicy mistard and
sage/crumb coating for at least 25 years. IIRC I got the recipe from a
Cooking Light Magazine. It's always delicious.

Jill