Prep 10 mins
Cook 15 mins
Makes a delicious and attractive entree. Would make a great entree for company. Recipe off the web but I don't know who to credit, but it does say it's Southern cruisine.
- 453.59-566.99 g pork tenderloin
- 78.07 ml all-purpose flour
- 4.92 ml salt
- 0.59 ml pepper
- 2 large eggs
- 29.58 ml water
- 295.73 ml dried breadcrumbs
- 78.07 ml pecans, chopped finely
- 29.58 ml dried parsley flakes
- 59.14 ml vegetable oil
- 177.44 ml water
- 4.92 ml chicken bouillon granule (or base)
- With a sharp knife cut tenderloins into 1/4-inch slices. With a meat mallet gently pound each slice to about 1/8-inch thickness.
- In a shallow bowl or on waxed paper, combine the flour, salt, and pepper.
- In a shallow bowl or pie plate, whisk the eggs and water.
- In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.
- Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
- Heat vegetable oil in a large skillet over medium heat. Cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. Add more oil as necessary.
- Place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces.
- Add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute.
- Pour over pork. YUM!