Ah, so good with a nice seasoned crumb crust.<\/p>\n
Preheat oven to 375\u00b0F.<\/p>\n
Remove any fat<\/strong> and silver skin<\/strong> from pork.<\/strong> Season well with salt and pepper.<\/strong> Sprinkle all over with flour.<\/strong> Pat flour<\/strong> to stick.<\/p>\n Mix beaten egg<\/strong> with milk<\/strong> in shallow dish.<\/p>\n Mix panko, parsley<\/strong> and rosemary<\/strong> in another shallow dish or plate.<\/p>\n Heat oil<\/strong> in oven proof skillet large enough to hold tenderloin.<\/strong><\/p>\n Dip tenderloin<\/strong> in egg-milk mixture<\/strong> and roll to coat.<\/p>\n Roll tenderloin<\/strong> in panko mixture<\/strong> pressing to coat all over completely.<\/p>\n When oil<\/strong> is hot, brown tenderloin<\/strong> for two to three minutes per side.<\/p>\n Place skillet in oven and roast for 10 minutes. Check temperature. Should be 145-150\u00b0F. Depending on thickness of tenderloin,<\/strong> meat will likely need additional time, add the butter<\/strong> to the pan and add any leftover crumbs.<\/strong> Return to oven and cook five to ten minutes to get temperature to 145\u00b0F in thickest part.<\/p>\n Remove meat<\/strong> to plate and cover with foil and rest for 5 to 10 minutes.<\/p>\n Slice diagonally to 3\/4 to 1 inch thick slices.
Serve with:<\/strong><\/p>\n