Breaded Pork Tenderloin
Instructions:
This recipe shows just how quickly pork tenderloin can be transformed into a delicious meal. Serve with your favorite salsa or with lemon wedges. 1 pork tenderloin (12 ounces), trimmed 1 large egg 2 tablespoons water 1â„2 teaspoon salt 1â„4 teaspoon dried rosemary, crumbled 3â„4 cup plain dried bread crumbs 3 tablespoons vegetable oil
Makes 4 main-dish servings. Prep: 20 minutes Cook: 10 minutes
- Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a book. Place pork between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound pork to 1â„4-inch thickness; cut crosswise into 4 equal pieces.
- In pie plate, with fork, lightly beat egg, water, salt, and rosemary. Place bread crumbs on waxed paper. Using tongs, dip pork in egg mixture, then in bread crumbs. Repeat to coat each piece of pork twice.
- In 12-inch skillet, heat oil over medium-high heat until very hot. Add pork and cook until browned and cooked through, about 5 minutes per side.