One of the local grocery stores had both Pork Tenderloin and Rump Roasts on special this week. Buy one get one free. The pork tenderloins were wrapped in packages of threes, by the butcher. Fresh pork, not package in a brine or solution. I bought two packages. Froze 5 of the tenderloins and kept one out for Sunday night’s dinner. And, I bought two Rump roasts, one for the freezer and one for Monday night’s pot roast.
I initially thought I would stuff the pork tenderloin and roast it, but since we just had stuffed chicken breasts Saturday night I decided to go with breaded pork tenderloin in a mushroom sauce instead.
I bought a baguette at the grocery store on the way home from work Sunday and processed it in the food processor for fresh bread crumbs. Cut the pork tenderloin in to five pieces and pounded each out thinly. Rubbed with a little fresh garlic (grated on a microplane) dipped in seasoned flour and egg and then into the bread crumbs. I have a large rectangle electric skillet that is perfect for frying because it will do three at a time.
Sides were fried potatoes with green onion and steamed fresh green beans.