Breaded Pork Tenderloin
|Rosemary||1⁄4 Teaspoon, crushed|
|Dried breadcrumbs||3⁄4 Cup (12 tbs)|
|Salad oil||3 Tablespoon|
1. Cut tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a steak. On cutting board with meat mallet or dull edge of French knife, pound meat to about 1/4-inch thickness; cut crosswise into 3 serving pieces.
2. In pie plate with fork, beat egg, water, salt, and rosemary. On waxed paper, place bread crumbs. With tongs, dip meat into egg mixture, turning to coat both sides, then dip in crumbs. Repeat to coat each piece twice.
3. In 12-inch skillet over medium-high heat, in hot salad oil, cook meat until well browned and fork-tender, about 10 minutes, turning once.