Pork Tenderloin with Baked Rosemary Potato
Ingredients
Meat
- 12 slices pork tenderloin
- salt to taste
- 6 slices ham
- 6 slices cheddar cheese
- 2 eggs
- 6 tablespoons flour
- 10 tablespoons breadcrumbs
- cooking oil for deep-frying
Potato
- 14 oz medium-sized potato 400g
- 2 teaspoons salt
- ½ tablespoon cooking oil
- ¾ teaspoon dried rosemary leaves
- 4 tablespoons sour cream
Instructions
Meat
- Pound the slices a bit with the meat mallet, and season it with salt.
- Place one slice of the meat on the cutting board. Put a piece of ham and a slice of cheese. Do not cover the pork tenderloin completely. Then place another pork tenderloin slice on it. Pound it gently a few times, just to stick the meat together.
- Prepare dredge stations. On one plate put flour, in the second plate scrambled eggs with a pinch of salt, and on the third plate put breadcrumbs.
- Dredge the meat first into flour.
- Then dip it into the egg mixture (you can a bit shake off the extra egg mixture if it is too much).
- Then dip it in breadcrumbs (make sure that meat is covered everywhere with breadcrumbs).
- On medium heat warm up the oil. It has to have a lot of oil (when you put the meat inside, it has to almost cover the meat). Wait until the oil is burning hot, and then put the meat in the oil.
- After a few minutes, flip the meat and fry it for another few minutes. The meat is ready when it has a nice golden-brown color.
- On the plate place a kitchen towel/napkins, and when the meat is fried, place the meat here.
Baked Potato
- Preheat the oven to 355°F.
- Peel the potato, and cut it into ½ inch.
- Mix the potato in the bowl with oil, salt, and rosemary.
- Place the potato in the baking pan, and place aluminuim foil over it.
- Bake it first for 35 minutes.
- Remove it from the oven, remove aluminum foil, and smear sour cream on the top of the potato. Smear sour cream evenly over the potato.
- Put back into the oven for 5-10 minutes until the sour cream gets a pale golden color.