Pork Tenderloin

Nothing could be easier... well, sure, a drive through is easier, but if you want some real food, this is pretty darn easy.

Makes TWO servings.  Double for four.

INGREDIENTS:
1/2 cup very dry bread crumbs*
1 tsp parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, optional
1/4 teaspoon ground black pepper
1/2 pound pork tenderloin**
2 Tablespoons vegetable oil
1 Tablespoon butter

Directions

Slice tenderloin into 1/2 thick rounds.  Squish them flat with your hand, just a little bit.

Stir  bread crumbs, salt, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl.

Dip tenderloin slices in the crumb mixture to coat both sides.

Heat butter and oil over medium-high heat in a skillet.  Add the the pork and cook until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side.

NOTES:

* One slice of bread whirled up in the food chopper or processor and left out to dry for 24 hours, or you can use Panko.

** They don't come this small, I usually get a 1 pounder and put half in the freezer for later.