• 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


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. In a shallow bowl or on waxed paper, combine the flour, salt, and pepper. In a shallow bowl or pie plate, whisk the eggs and water. In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.

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.