4 pork tenderloins
2 eggs
1 cup flour
1 cup breadcrumbs
1 teaspoon seasoned salt
1 teaspoon coarse ground pepper
Canola oil for frying
Cream Sauce:
1 cup chicken broth, divided
4 teaspoons flour
2 tablespoons vinegar
1 teaspoon dill weed
1 cup sour cream
salt and pepper to taste
In a shallow bowl, whisk together eggs and set aside. On a large plate, stir together flour, breadcrumbs, salt, and pepper. In a large cast iron skillet, heat enough oil to cover the bottom of the pan. Dip tenderloins in egg mixture and then dredge in flour mixture, completely coating on both sides. Cook in a hot skillet, frying on each side 7-9 minutes until golden brown. Transfer meat to a baking pan and cover with tinfoil. Keep warm in a warm oven at 200 degrees.
To make the cream sauce, heat 1/2 cup broth in skillet, stirring in remains from the fried pork. In a small bowl, whisk together flour and remaining broth until smooth. Pour into skillet and bring to a boil, stirring constantly. Cook until thickened. Add vinegar, dill weed, and sour cream. Sprinkle with salt and pepper to taste. To serve, pour sauce over pork. Serves 4.
