Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Pork tenderloin |
| 1 \N | Egg |
| 2 tablespoons | Water |
| ½ teaspoon | Salt |
| 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