ub Olive oil on entire pork tenderloin top and bottom. This will
at or sinews off the tenderloin and arrange the meat in
Like most recipes, remember to adjust the above
Cut pork tenderloin into 1/2 inch slices.
Pound to about 1/4 inches.
thickness.
Should be about 12 slices.
In a pie plate,or medium bowl,beat egg with 4 tsps.
of water,salt,rosemary,and pepper.
Place bread crumbs on wax paper.
With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
Repeat until each piece is coated twice.
Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
Keep warm until all pieces are done.
ogether in a bowl. Lay pork tenderloin on a flat work surface
arge enough to hold the tenderloin without folding it.
Heat
Remove from heat.
Place pork tenderloin on a work surface; lay
Cut the pork tenderloin in half so that in
egrees C).
Cut the pork tenderloin from one side through the
00 degrees F.
Place pork tenderloin, fat side up, on a
egrees C).
Lightly season pork with salt and black pepper
200 degrees C). Generously season pork tenderloin with salt and black pepper
Remove the pork tenderloin from the refrigerator, and allow
TENDERLOIN:
Preheat oven to 325
nd mix well.
Pork Tenderloin:.
Butterfly tenderloin and pound out until
Preheat oven to 450 degrees.
Parboil potatoes to soften slightly.
Spray baking dish with cook spray.
Season the pork tenderloin on all sides with garlic salt and pepper.
Add the pork tenderloins and surround with sweet potatoes and pears.
drizzle oil over vegetables.
Sprinkle rosemary and sage over pork tenderloin (I actually flip the tenderloins so that the herbs are on all sides).
Cook in oven for 25-35 minutes.
Let rest out of oven for 10 minutes before slicing.
ith spice blend.
Pat pork tenderloin dry with paper towel.
190 degrees C).
Cut pork tenderloin down the center lengthwise nearly
To brine the pork, combine all of the ingredients
b>pork tenderloins crosswise into 1-inch rounds.
Lightly sprinkle both sides