Meat is a hard sell with my teenage daughter unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top and it's a home run.
ingredient
- 1 pork tenderloin (1 pound)
- 1/3 cup all-purpose flour
- 1/3 cup cornbread/muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, beaten
- 4 tablespoons canola oil
- Ranch or barbecue sauce, optional
Directions
- Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl. Dip pork in egg, then in flour mixture, patting to help coating adhere.
- In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce.
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