Sherried Pork
- 12 ounces pork tenderloin
- 1 egg, beaten
- 1 tablespoon milk
- 12 cup corn flake crumbs
- 18 teaspoon garlic powder
- 2 tablespoons butter
- 14 cup water
- 14 cup dry sherry or 14 cup dry marsala or 14 cup water
- 1 teaspoon instant chicken bouillon granules
- pepper
- 1 tablespoon fresh parsley
- Cut tenderloin crosswise into 4 slices.
- Place each slice between two pieces of plastic wrap.
- Using a meat mallet, pound pork into 1/4" thickness.
- Remove plastic wrap.
- In a shallow bowl combine egg and milk.
- In another bowl combine cornflake crumbs and garlic powder.
- Dip each pork slice into the egg mixture.
- Dip into the crumb mixture, coating well.
- In a large skillet cook pork slices in melted butter for 4-8 minutes or until juices run clear, turning once halfway through cooking.
- Remove from skillet and keep warm.
- Stir the water; the sherry, Marsala or water; bouillon granules; and pepper into the skillet with drippings, scraping up any browned bits.
- Bring to a boil.
- Boil rapidly for 2-3 minutes or until mixture thickens slightly.
- Serve over pork slices.
- Sprinkle with parsley.
pork tenderloin, egg, milk, flake crumbs, garlic, butter, water, sherry, instant chicken, pepper, parsley
Taken from www.food.com/recipe/sherried-pork-402067 (may not work)