Andy wrote:
> said...
>
>> On Thu, 19 Apr 2007 01:28:40 GMT, "Michael \"Dog3\" Lonergan"
>> > wrote:
>>
>>> That was my first thought too. I always buy the tenderloin and
>>> then do my own seasoning and/or marinade. OTOH if someone likes
>>> them, or doesn't have the time, I suppose the pre-packaged would be
>>> just fine.
>>
>>
>> How much time does it take? Seconds? A minute? No one is that
>> busy. If they are, then they are too busy to throw a roast in the
>> oven anyway.
>
>
> I came across this recipe a year or so ago. I don't make it any other
> way:
>
> Chipotle Crusted Pork Tenderloin
> http://www.tinyurl.com/2lax56
>
>
> It's the spicy hottest dish I make. Applesauce is a must!
>
> Andy

There are other ways to make pork tenderloin.

I do one that is brushed generously with Dijon style mustard then rolled in
whole wheat breadcrumbs seasoned well with sage, salt & pepper and then
wrapped in foil and roasted.

Another, you brush well with olive oil and minced garlic, salt & pepper and
lay sprigs of fresh parsley along side.

Both methods are wrapped in foil at the start, then are unwrapped to allow
them to brown in the last 10 minutes of cooking. Low heat, I think it's 325
but I'd have to check. Only about 30 minutes cooking time, tops, I do
remember that. Tender and delicious!

One thing you don't want to do is overcook pork tenderloin; it turns into
shoe leather very quickly.

Jill