|12 ounces||Pork tenderloin|
|¼ teaspoon||Dried Rosemary; Crushed|
|⅔ dash||Black Pepper|
|¾ cup||Dry Bread Crumbs|
|3 tablespoons||Vegetable Oil|
Cut the tenderloin in half lengthwise, but do not cut all the way through.
Open and flatten it on a cutting board. Pound with a meat mallet to ¼ inch thickness. Cut into three pieces. With a fork, beat egg, water, salt, crushed rosemary and pepper. Dip the meat in the egg, then the crumbs and repeat. Heat oil in a skillet medium high. Cook meat until browned and tender, turning once. This will take about 10 minutes.
NOTES : This sounds a bit bland, but it is surprisingly flavorful.
Recipe by: The Good Housekeeping Illustrated Cookbook Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998
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