Recipe by HEP MEP
I am NOT a big pork fan, but I do like pork tenderloin - it's "the other white meat" very low in fat content (hate fatty meats!) The rosemary makes this absolutely heavenly. Got it out of my old Good Housekeeping cookbook. (my newlywed bible)I like to make my twice-baked potatoes with this,and some broccoli or asparagus(when it's cheap)
Top Review by KeyWee
This recipe was great for something so simple! My husband is always whining for fried pork chops, but like you, I don't care for fatty meats, either. This is the perfect alternative - fried flavor but a lean tenderloin! I made this recipe exactly as posted (and used extra rosemary, too - great taste!). Served with creamed potatoes and steamed snap peas. Thanks, Mary Ellen!!
- 3⁄4-1 lb pork tenderloin
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried rosemary, crushed (I use LOTS more)
- 1 dash pepper
- 3⁄4 cup dried breadcrumbs
- 3 tablespoons vegetable oil
Directions See How It's Made
- Cut pork tenderloin into 1/2 inch slices.
- Pound to about 1/4 inches.
- Should be about 12 slices.
- In a pie plate,or medium bowl,beat egg with 4 tsps.
- of water,salt,rosemary,and pepper.
- Place bread crumbs on wax paper.
- With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
- Repeat until each piece is coated twice.
- Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
- Keep warm until all pieces are done.