Breaded Pork Tenderloin Where The Breading Doesn'T Fall Off

• 5 slices pork tenderloin, tenderized
• 1/2 cup cornmeal
• 1/2 cup flour
• 1 cup breadcrumbs, very fine
• 2 tablespoons italian seasoning
• 1 teaspoon ground sage

1. Mix all the dry ingredients together (corn meal, flour, bread crumbs, seasonings).
2. Don't dip the tenderloins into any milk or egg, just dip it in your dry ingredients and coat both sides. Push the dry ingredients into the tenderloin best you can. The natural juices provide enough moisture to get the breading to stick.
3. Lay breaded tenderloins on a plate or wax paper for 10-20 minutes to sit.
4. Then fry in heated oil. It will take about 3-5 minutes per side, depending upon the thickness of the tenderloin. You may sprinkle tenderloin with salt while frying, if desired.
5. Serve on toasted bun with mayo, loads of pickles (my favorite), mustard, ketchup, lettuce, or whatever you desire.

pork tenderloin, cornmeal, flour, breadcrumbs, italian seasoning, ground sage

Taken from www.food.com/recipe/breaded-pork-tenderloin-where-the-breading-doesnt-fall-off-413090 (may not work)