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

1. Cut tenderloin crosswise into 4 slices.
2. Place each slice between two pieces of plastic wrap.
3. Using a meat mallet, pound pork into 1/4" thickness.
4. Remove plastic wrap.
5. In a shallow bowl combine egg and milk.
6. In another bowl combine cornflake crumbs and garlic powder.
7. Dip each pork slice into the egg mixture.
8. Dip into the crumb mixture, coating well.
9. In a large skillet cook pork slices in melted butter for 4-8 minutes or until juices run clear, turning once halfway through cooking.
10. Remove from skillet and keep warm.
11. Stir the water; the sherry, Marsala or water; bouillon granules; and pepper into the skillet with drippings, scraping up any browned bits.
12. Bring to a boil.
13. Boil rapidly for 2-3 minutes or until mixture thickens slightly.
14. Serve over pork slices.
15. 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)