On Sun, 26 Jan 2020 12:41:16 -0500, jmcquown >
wrote:

>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

I think I remember you saying that you don't care for soy or teriyaki
sort of things? Pioneer Woman had a wonderful sounding marinade for
pork tenderloin today. But, I digress, I'd already planned on:

Moo Shu Pork Stir-Fry

Ingredients
" 1/2 cup hoisin sauce
" 2 teaspoons plus 2 tablespoons reduced-sodium soy sauce,
divided
" 2 teaspoons plus 1 tablespoon sherry or chicken broth, divided
" 4 teaspoons cornstarch, divided
" 1 pork tenderloin (3/4 pound), cut into thin strips
" 1/2 cup chicken broth
" 1 teaspoon sesame oil
" 1/2 teaspoon sugar
" 2 teaspoons plus 1 tablespoon canola oil, divided
" 2 eggs, lightly beaten
" 1-3/4 cups sliced fresh mushrooms
" 1 small carrot, shredded
" 2 cups bean sprouts
" 1 can (5 ounces) bamboo shoots
" 2 green onions, cut into 1-1/2 inch pieces
" 1 teaspoon minced fresh gingerroot
" Hot cooked rice
Directions
" 1. In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2
teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat;
toss to coat. Marinate at room temperature 20 minutes.
" 2. In a small bowl, mix broth, sesame oil, sugar and remaining
soy sauce, sherry and cornstarch until smooth.
" 3. In a large nonstick skillet, heat 2 teaspoons oil over
medium heat. Pour in eggs. Mixture should set immediately. Swirl pan
to move uncooked portions toward the outside. When eggs are set and no
liquid remains, roll up egg. Slide onto cutting surface; cut crosswise
into 1/4-in. slices.
" 4. In same skillet, heat remaining oil over medium-high heat.
Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots
and onions; cook 2-3 minutes longer or until vegetables are
crisp-tender. Add ginger; cook 1 minute longer. Remove from pan.
" 5. Add pork to skillet; stir fry 3-4 minutes until cooked
through. Stir cornstarch mixture and add to pan. Bring to a boil; cook
and stir 1-2 minutes or until sauce is thickened. Return vegetables
and eggs to pan; heat through. Serve with rice.

Green onions cost double, almost triple what they did last week and
they are a favorite ingredient of mine It is pounding down rain
outside. Yuk!
Janet US