Pecan Crusted Pork Tenderloin

• 1 - 1 1/4 lb pork tenderloin
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 large eggs
• 2 tablespoons water
• 1 1/4 cups dried breadcrumbs
• 1/3 cup pecans, chopped finely
• 2 tablespoons dried parsley flakes
• 1/4 cup vegetable oil
• 3/4 cup water
• 1 teaspoon chicken bouillon granule (or base)

1. 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.
2. In a shallow bowl or on waxed paper, combine the flour, salt, and pepper.
3. In a shallow bowl or pie plate, whisk the eggs and water.
4. In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.
5. Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
6. 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.
7. Place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces.
8. 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.
9. Pour over pork. YUM!

pork tenderloin, flour, salt, pepper, eggs, water, breadcrumbs, pecans, parsley flakes, vegetable oil, water, chicken bouillon granule

Taken from www.food.com/recipe/pecan-crusted-pork-tenderloin-163789 (may not work)