I've butterflied and rolled them, rubbed 'em and smoked 'em, pounded and fried 'em, grilled and glazed 'em, but pork tenderloin, while good enough, has never really wowed me--except whenever we eat at the Bonefish Grill Restaurant. If anyone has eaten there, you may have tried their Tenderloin Portabella Piccata which is described as a garlic crumb dusted pork tenderloin, wood-grilled and topped with a flavorful portabella, piccata sauce. Anyway, I want to try to duplicate it as best I can. Any chefs out there have a recipe or ideas about how I might proceed? My biggest problem is trying to figure out how to make a good textured "crust" that will withstand handling on the egg, and not fall away.