3/4 lb. pork tenderloin, trimmed
1/2 t. salt
1 t. pepper
1 t. paprika
1/2 t. savory
1/4 t. coriander
[Those're my proportions for the spice mix. Doesn't mean you dump all of it on the meat. And use what you like. A little salt and pepper is plenty good enough.]
1 egg
2 c. bread crumbs
4 T. freshly grated Romano *
4 T. olive oil
Combine bread crumbs and Romano in a mixing bowl. In a separate bowl, beat the egg thoroughly. Slice tenderloin into eight pieces, about 2 inches thick. Pound flat enough to read through. Season both sides. Dip into egg, then crumb mixture and coat both sides well. Tenderloins may be refrigerated at this point, but I prefer to cook them right away. Heat olive oil (hot, not smoking) in two skillets and fry tenderloins about 2 minutes per side. Smack grandma if she reaches for one without asking.
Home-made buns, you say? Try these.
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* secret ingredient
4 comments:
mmmmm fruit of the pig.
It's the Hoosier that's despised, not the sandwich, right?
(That's reminiscent of the same fare from my Hawkeye boyhood.)
EDIT: I think Villagers will buy it from John Thune or Mitch Daniels, they won’t but it from Sarah Palin, with the other possible nominees, I’m not sure one way or the other).
DougJ @ the Cole's pad.
Toward your digestion...
C
'Bout time you shared food recipes here.
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