Wow, this was great! I did make a few changes to the recipe. I rubbed the meat with sage, thyme, and black pepper and let rest for 30 minutes. I did not have enough seasoned bread crumbs, so I crushed cheddar cheese crackers to combine with the crumbs and oil. While the meat cooked I heated red currant jelly and spicy brown mustard in a small sauce pan on the stove. After slicing the meat (my bread crumbs did not appear to be burned) I poured the sauce over the meat - it was delicious! My husband and I ate half the tenderloin by ourselves. This is a keeper, thanks for the post.
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