Name: Mom's Breaded Pork Tenderloin
Ingredients: 1 Pork tenderloins; (up to 2); 3 Eggs; depending upon the number of tenderloins used, (up to 5); 1 ts Milk for every egg used; All-purpose flour; amount depends upon number of tenderloins; Plain; fresh bread crumbs if possible, amount depends upon number of tenderloins; Salt and pepper to taste; 2 Sheets wax paper; Bacon fat drippings; ( I use Bertolli Extra-Light Olive Oil)

Before you marry make sure the Lord has guided you into that decision. Is it only an emotional choice or one out of desperation? Is it one that brings peace to both of your hearts because you know that the relationship is of the Lord? This is all the difference between having a happy marriage and making the worst mistake of your life. Look for red flags! Is the person truly and genuinely committed to Jesus Christ? Is the man working a job? Is the person without addictions? Is there harmony between the two of you? Is there a mutual commitment toward moral and spiritual purity? Is there the ability to discuss all subjects without hostility? Is the relationship not based on fear, control or disrespect? Is this a person you would consider spending the rest of your life with? Another good question is to ask is if the individual would be a good husband and father or wife and mother. Bathe the matter in prayer!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	French		1	Servings

INGREDIENTS

1		Pork tenderloins; (up to 2)
3		Eggs; depending upon the number of tenderloins used, (up to 5)
1	ts	Milk for every egg used
		All-purpose flour; amount depends upon number of tenderloins
		Plain; fresh bread crumbs if possible, amount depends upon number of tenderloins
		Salt and pepper to taste
2		Sheets wax paper
		Bacon fat drippings; ( I use Bertolli Extra-Light Olive Oil)

INSTRUCTIONS

Source: Roberta Brisson
Slice tenderloins into 1-inch portions. Flatten with mallet until very
thin. Do not tear the meat with the mallet. Put flour on wax paper and
blend in salt and pepper. Lightly beat milk and eggs together. Do not over
beat, you don.t want any air bubbles in the egg mixture. It will not coat
evenly on the floured pork. Put plain bread crumbs on another sheet of wax
paper. Place flatten piece of pork tenderloin onto flour mixture, press
flour to coat on both sides. Dip in egg, let excess drip off. The place
onto bread crumbs. Make sure pork tenderloin is completely covered with
bread crumbs with no wet spots. Place on baking sheet. Repeat breading
portion of this recipe. After the last piece is done, refrigerate for at 30
minutes, so breading will set and not fall off during frying. Heat oil
.till hot. Fry at medium high. If you fry on high, then tend to get a very
dark brown and burn on the edges. These don.t take very long, because they
are so thin. Drain on paper towels. Put in oven at 200 degrees F. to keep
warm until all pieces of tenderloin are fried. Serve with sauerkraut and
bread or potato dumplings. (Since this dish produces no gravy, I buy
French.s Pork flavored gravy to use on the dumplings. However, I add a more
water than the package says to do.)
If I don.t want to make sauerkraut and dumplings, you can serve it with
mash potatoes or wide buttered noodles and steamed green beans. Then, I dip
the breaded pork tenderloin in ketchup. The leftovers make great
sandwiches! (I even put ketchup on the sandwich .) There was never a family
picnic without a huge container of breaded pork tenderloins. We ate them
just like candy.
Posted to recipelu-digest Volume 01 Number 635 by QueenBerta@aol.com on Jan
29, 1998

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