INGREDIENTS:
- 1 to 1 1/4 pounds pork tenderloin
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 large eggs
- 2 tablespoons water
- 1 1/4 cup dried bread crumbs
- 1/3 cup finely chopped pecans
- 2 tablespoons dried parsley flakes
- 1/4 cup vegetable oil
- 3/4 cup water
- 1 teaspoon chicken bouillon granules or base
PREPARATION:
Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
Heat vegetable oil in a large skillet over medium heat. Cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. Add more oil as necessary.
Place browned tenderloin on a warm platter or tray and keep warm while cooking remaining pieces.
Add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute. Pour over pork.
Serves 4.
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