Fried Breaded Pork Tenderloin

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)

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 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

1. Cut pork tenderloin into 1/2 inch slices.
2. Pound to about 1/4 inches.
3. thickness.
4. Should be about 12 slices.
5. In a pie plate,or medium bowl,beat egg with 4 tsps.
6. of water,salt,rosemary,and pepper.
7. Place bread crumbs on wax paper.
8. With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
9. Repeat until each piece is coated twice.
10. Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
11. Keep warm until all pieces are done.