Preheat oven to 425°F. Coat shallow baking dish with nonstick cooking spray.
Rub each tenderloin with 1 tablespoon mustard.
In shallow dish or pie plate, combine breadcrumbs, sage, salt and pepper. Roll each tenderloin in mixture to coat.
Place pork in baking dish; drizzle with olive oil. Bake 35 to 40 minutes, turning halfway through, until instant-read thermometer registers 160°F. Let pork stand 5 minutes before carving.
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