Yield: 2 Servings (can be doubled)

Scott Nowell

Ah, so good with a nice seasoned crumb crust.

• 1pork tenderloin
• all-purpose flour
• 1egg beaten
• 1TBS milk
• 1cup panko bread crumbs
• 1TBS minced flat leaf parsley
• 2tsp finely minced rosemary
• 1TBS olive oil
• 1-2TBS butter
• salt
• black pepper

Preheat oven to 375°F.

Remove any fat and silver skin from pork. Season well with salt and pepper. Sprinkle all over with flour. Pat flour to stick.

Mix beaten egg with milk in shallow dish.

Mix panko, parsley and rosemary in another shallow dish or plate.

Heat oil in oven proof skillet large enough to hold tenderloin.

Dip tenderloin in egg-milk mixture and roll to coat.

Roll tenderloin in panko mixture pressing to coat all over completely.

When oil is hot, brown tenderloin for two to three minutes per side.

Place skillet in oven and roast for 10 minutes. Check temperature. Should be 145-150°F. Depending on thickness of tenderloin, meat will likely need additional time, add the butter to the pan and add any leftover crumbs. Return to oven and cook five to ten minutes to get temperature to 145°F in thickest part.

Remove meat to plate and cover with foil and rest for 5 to 10 minutes.

Slice diagonally to 3/4 to 1 inch thick slices.
Serve with: