aem wrote:
> 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

Do as you will! Both recipes came from Cooking Light magazine back in the
1980's, before they decided "light" meant desserts all the time.

Jill