Friday On Doghouse Riley's Doggone Good Food Blog™

Despised Hoosier Pork Tenderloin Sandwich

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