| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Pork, Tenderloin | 3 | Servings | |
INGREDIENTS
| 12 | oz | Pork tenderloin |
| 1 | Egg | |
| 2 | tb | Water |
| 1/2 | ts | Salt |
| 1/4 | ts | Dried Rosemary; Crushed |
| 2/3 | ds | Black Pepper |
| 3/4 | c | Dry Bread Crumbs |
| 3 | tb | Vegetable Oil |
INSTRUCTIONS
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 1/4 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@leading.net> on May 8, 1998
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