Preheat oven to 400 Sprinkle with 2 tsp. kosher salt .Let stand 30 to 45 minutes. 2Meanwhile. saute panko,press garlic 1tsp.ground black pepper.and remaining 1tsp salt in 1Tbsp hot oil in a skillet over medium heat 2 or 3 minutes or until deep golden brown.Let cool completly ( about 10 Minutes) Stir in potato chips and next 4 ingredients.
3 Pat tenderloin dry with a dry paper towels,and sprinkle with remaing 1 tsp. pepper.Brown beef in rmaining. 2 tbsp hot oil in a roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side) Transer tenderloins to a wire rack in analuminum foil-lined jelly-roll pan .Let stand 10 minutes. Spred mustard over tenderloin, press panko mixture onto top and sides. Bake at 400 fo 40 to 50 Minutes or until coating is crisp and a meat Thermometer inserted into the thikest portion registers 130 (rare) Let stand 10 minutes. note for medium rae cook tenderloin cook to 150

Submitted by EVERETTE2

A much quicker version of the Italian classic; less time, but no less taste.

Submitted by VEGGIEKITTY