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Easy and Elegant Pork Tenderloin
April 09, 2007

Excellent dinner tonight! I did alter it some picking ideas from others here. I marinated it for 2 hours in a baggie of olive oil, mustard, crushed garlic, salt & pepper & some sliced green onions. Then I put the breadcrumbs in a large baggie, placed the tenderloin in & shook it up til it was coated. I baked at 425 covered w/ tented foil. Baked 1/2 hr & then removed foil. Baked til it registered 145 degrees. Let it rest for 10 mins & it was very tender & flavorful. My very picky chef father in law was impressed! I served w/ roast potatoes, salad & leftover green bean casserole we had yesterday (Easter). Thanks for the inspiration!

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