Lightly coated pork tenderloin medallions – this is a favourite of mine and SO easy to make. Great when cold too!
Ingredients:
One pork tenderloin 
3/4 cup olive oil
3/4 sleeve or Premium unsalted crackers
1 egg
Salt & pepper
Homemade apple sauce
Preparation Time: approximately 20 minutes
Directions:
Slice tenderloin into four to five pieces. Working with 1 piece at a time, use a mallet, and hammer each piece out to about an eighth of an inch thin.
When all of the meat has been pounded out, place a large skillet over medium-high heat and add half of the olive oil.
Beat the egg in a bowl and pour onto a dinner plate.
Place crackers in a Ziplock® bag and, using a rolling pin, crush them to a fine powder and then spread the cracker crumbs onto a dinner plate or flat surface.
Take each medallion, season with salt and pepper; dip both sides of the meat in the egg until it is coated.
Then coat the entire medallion with cracker crumbs.
Place the meat in the hot oil and cook on both sides until golden brown. Takes only a few minutes so do NOT walk away, leaving the pan unattended. Add more oil accordingly before adding each raw medallion.
Serve medallions with homemade apple sauce. Or, you could serve with a fried egg on top of the schnitzel.
Number of Servings: 4
Other great pork tenderloin recipes: Pork Tenderloin with Marsala Sauce & Pasta
