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!

Jill

"jmcquown" > wrote in message
. ..
> 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!
>
> Jill
>
>

I heard that whole tenderloins are on sale this week. Maybe I'll give this a
try.

Thanks!

Donna

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

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

On Fri, 21 Apr 2006 18:01:37 -0500, 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!
>
> Jill


The coating .. does it sag down into the foil? <g> I do like a short
recipe.

jay wrote:
> On Fri, 21 Apr 2006 18:01:37 -0500, 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!
>>
>> Jill
>
>
> The coating .. does it sag down into the foil? <g> I do like a short
> recipe.

Surprisingly it does not. The mustard holds it onto the tenderloin quite
nicely. If you want the coating to get crispy, I'd open up the foil packet
in the last 15 minutes or so.

Jill