jmcquown wrote:
> Recipe from Cooking Light circa 198-something
>
> 1 lb. pork tenderloin
> 1 cup wholewheat breadcrumbs
> 1/4 c. brown mustard
> salt & pepper
>
> Sprinkle the tenderloin with salt & pepper. Brush it all over with brown
> mustard. Roll the tenderloin in wholewheat breadcrumbs.
>
> Wrap the tenderloin in foil and bake at 325F for about 25 minutes. The
> middle will be slightly pink. The results are fantastic!
>
Interesting. In your other tenderloin recipe I can see wrapping it in
foil in order to trap the rosemary fragrance and infuse it into the
meat. Here there is no equivalent need and the breadcrumbs are going
to be steamed. I think I'd leave off the foil. -aem