Ingredients Jump to Instructions ↓

  1. 1 (12 ounces)

  2. pork tenderloin , trimmed

  3. 1 large egg

  4. 2 tablespoon(s) water

  5. 1/2 teaspoon(s) salt

  6. 1/4 teaspoon(s) dried rosemary , crumbled

  7. 3/4 cup(s) plain dried bread crumbs

  8. 3 tablespoon(s) vegetable oil

Instructions Jump to Ingredients ↑

  1. Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the waythrough. 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 1/4-inch thickness; cut crosswise into 4 equal pieces.

  2. 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.

  3. In 12-inch skillet, heat oil over medium-high heat until very hot. Add pork and cook until brownedand cooked through, about 5 minutes per side. Makes 4 main-dish servings.

  4. Nutritional information is based on one serving.


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