Hi Elly, here are a couple of recipes for you. One I have tried (the tenderloin with parmesan crust), the other I have not tried but it sure sounds good. Both recipes are from "The Best of Country Cooking" cookbook.

PORK TENDERLOIN WITH PARMESAN CRUST

1 whole pork tenderloin (15 oz)
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup butter, divided use
1 shallot
1/2 cup dry white wine
1/4 cup grated parmesan cheese
1/4 cup fine bread crumbs

Preheat oven to 375.

Slice tenderloin in 1/4 inch slices; pound thin between sheets of waxed paper. Dip into flour/salt/pepper mixture and saute very quickly in 2 Tbs. of butter. Place in single layer in 11x9x2 inch baking dish.

Dice shallot, saute; add white wine and deglaze pan. Add to baking dish.

Mix parmesan cheese, bread crumbs, and 1/4 cup butter in food processor. Make a log of the mixture, slice and press one slice on top of each slice of pork.

Bake for 15 to 20 minutes.

Makes 4 servings

MARINATED PORK TENDERLOIN SANDWICH

1 whole pork tenderloin (1 pound)
24 small dinner or Parkerhouse rolls, warmed,
Marinade:
1/2 cup soy sauce
1/4 cup packed brown sugar
2 Tbsp. vegetable oil
1 tsp. ground ginger
1/2 tsp. dry mustard
2 garlic cloves, minced.

In a shallow 1-1/2 quart glass baking dish, mix marinade ingredients. Place tenderloin in dish; turn to coat surface. Cover and refrigerate for 12 hours or overnight, turning several times.

Drain, reserving marinade for grilling. Grill tenderloin over hot coals or gas grill on med.-high, brushing occasionally with marinade. Grill each side about 6 minutes for med.-well, or 7 to 8 min. per side for well-done. Let stand for 10 minutes; carve in thin slices and serve on rolls.

Alternate cooking method:
Bake tenderloin in 375 oven until meat thermometer reads 160 degrees. Let stand for 10 min., carve in thin slices. Combine 1/4 c reserved marinade and 1 cup water. Heat in chafing dish; add pork slices.

Makes about 24 small sandwiches.