This was the main dish I made for the in-laws last weekend. It was a hit. We haven’t been eating a whole lot of pork lately….it’s gotten so expensive! We pretty much stick with chicken and beef (since I have a freezer full of beef). I decided to splurge and make Linda’s Pork Tenderloin. It was a nice switch, I have to say. Pork is such a nice sweet meat. Don't be discouraged by the photo....it did not photograph well, but it tasted wonderful!
Pork Tenderloin (pg 154)
1 pork tenderloin
½ c Italian breadcrumbs
½ c milk
½ c parmesan cheese
¼ c butter
Cut tenderloin into 4 to 5 inch pieces. Combine bread crumbs and cheese in a shallow dish. Combine egg and milk in another dish. Dip meat in egg mixture and then dredge in crumb mixture. Brown meat on all sides in butter. Place in a baking dish and bake at 375 for 30 to 45 minutes or until done.
Linda recommends serving this with wild rice. I’m sure that’s great, but I didn’t do that. I think it would be great with anything really…mashed potatoes, fettuccine alfredo, etc.
We loved it. It was even good shredded and eaten on sandwiches the next day. YUM!