Pecan Crusted Pork Tenderloin

1. 1

   With a sharp knife cut tenderloins into 1/4-inch slices. With a meat mallet gently pound each slice to about 1/8-inch thickness.

2. 2

   In a shallow bowl or on waxed paper, combine the flour, salt, and pepper.

3. 3

   In a shallow bowl or pie plate, whisk the eggs and water.

4. 4

   In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.

5. 5

   Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.

6. 6

   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.

7. 7

   Place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces.

8. 8

   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.

9. 9

   Pour over pork. YUM!

* Per serving · 4 servings · Values may vary.

No additional tips available.