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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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This is so simple and delicious!
Pat dry a small pork tenderloin filet (no more than 2 lbs.). Brush well with Dijon or other spicy mustard. Roll the tenderloin in dry whole wheat bread crumbs which have been seasoned with a little S&P, a couple or three of cloves of finely minced garlic and about two tablespoons of dried sage. Let set on waxed paper. Place the pork tenderloin on a lightly oiled baking sheet. Bake at 375F for about 20 minutes or until a meat thermometer inserted in the thickest part reaches 140F. Remove from the oven and let stand for about 10 minutes. As with most meat, it will continue to cook a bit while it stands. Slice to about 1/2 to 3/4 inch thick and plate. This recipe results in very nicely tender, very tasty pork tenderloin. It's worked for me for 30 years. I plan to serve this with boiled buttered new potatoes and asparagus. ![]() Jill |
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