Home Cookin Chapter: Recipes From Thibeault’s Table
Pork – Breaded Pork Tenderloin
1 pork tenderloin cut into medalions and pounded flat
1 clove of garlic made into a paste
fresh bread crumbs
1/2 cup fresh grated parmesan cheese
flour seasoned with salt and pepper
1 or 2 eggs beaten with a bit of water
Rub the minced garlic over the surface of the pork tenderloin
dip each piece of meat into the flour, then the egg and then the fresh
bread crumbs. Pat to make sure that crumbs adhere.
Heat oil in large frying pan and saute the breaded pork until golden on
one side, turn and cook until done on the other.
Drain on paper towels and place in low oven (250°F)to keep warm while
you continue cooking the remaining pork.