On 6/1/2021 10:20 PM, Ed Pawlowski wrote:
> On 6/1/2021 7:50 PM, jmcquown wrote:
>> I brushed a small pork tenderloin with spicy brown mustard.Â* Rolled it
>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed
>> parsley. Â*Â*Baked on a lightly oiled baking sheet at 425F for 20
>> minutes. Meanwhile, I steamed some Fordhook limas.
>>
>> Jill
>
> Sounds good.Â* Would not have thought o do breadcrumbs that way. I have a
> tenerloin in the freezer and will try it.
It's tried and true. I got the recipe from 'Cooking Light' magazine
back in the 1980's. Works nicely for thick pork chops, too.
Jill