Pork Tenderloins with Sour Cream Dill Sauce Tutorial

You will hear me say this again and again, reduce the amount of meat in your diet and you will save money!  That doesn’t mean that you eat a cube and be done with it, there are ways to still enjoy what you are having.  In this recipe you will thinly slice the pork and then pound it out from there if need be.  It looks like a nice size on the plate and this is quite delicious.  No one will be the wiser

Pork Tenderloins with Sour Cream Dill Sauce

12 thinly sliced boneless pork tenderloins
1-2 sleeves of saltine crackers
1 container sour cream
1-2 tablespoons of dill
Salt and pepper to taste
Vegetable Oil
3 eggs
2 tablespoons water

Prepare egg wash, beat three eggs and add the 2 Tablespoons of water
Crush the sleeve of saltine crackers in a one gallon resealable plastic bag

Heat vegetable oil in a frying pan, should be about 1.5 inches deep
Dip pork cutlet into the egg
Place into the bag of crackers and thoroughly coat.
Carefully place the cutlet into the hot oil and cook until a golden brown, turn and cook the other side. Do not overcrowd the pan.
Place the cutlets in the oven to keep warm while you cook the batches of cutlets.

Drain all the oil from the pan.

Empty the sour cream into the pan. Add salt pepper and dill and bring to a simmer and then remove from heat.

Serve with mashed potatoes or rice.

 

 

 

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