Breaded Pork Tenderloin

Breaded pork tenderloin makes for a tasty Sunday night dinner when paired with potato pancakes or creamy garlic noodles or both. The creamy garlic noodles are a mix from the pasta aisle. Potato pancakes are a favorite in my house--MDS even ate them as leftovers!

Breaded pork is so easy that it could easily be a weekday meal, but I remember Mom usually making this dish on Sunday. Mom always pounded the pork a bit to make it fairly thin. Depending on how much you want to make, you can buy already sliced pork, or buy a large tenderloin and slice it yourself. Thinly slicing the pork helps it cook quickly, but still have so much flavor.

If you happen to have leftovers, I recommend making up a sandwich. I always like just the pork between two slices of bread, with nothing else added. Of course, you could add any sandwich ingredients, such as mustard or mayo, or veggies. But to me, just the pork on bread makes for a tasty lunch.

Mom uses Italian seasoned bread crumbs. Because I did not have any on hand, I just improvised by adding oregano, garlic, and onion to the regular bread crumbs.

Breaded Pork Tenderloin

• 1 cup seasoned bread crumbs
• salt and pepper
• 1 egg, beaten
• 4 thinly sliced boneless pork tenderloin

Prepare the pork by pounding each piece so they are about equally thin. Beat the egg in a bowl and add a dash of salt and pepper. In another bowl, place the seasoned bread crumbs. Dredge each piece of pork through the egg and then the bread crumbs, covering each completely.

Spray a skillet with non-stick cooking spray and heat the skillet over medium heat. Melt a tablespoon of butter or margarine in the skillet. Cook each piece of pork for a few minutes on each side, until completely cooked. Enjoy!