Recipe from the Joy of Cooking, 75th Anniversary Edition, page 503. It''s advertised as a breakfast or sandwich dish, but it''s fine on the dinner table as well. My variations on the original recipe are in italics. Serves four.
|1||tbsp sweet paprika|
|1 1/2||tsp salt|
|1 1/2||tsp fresh-ground black pepper|
|1||tsp garlic powder|
|1/2||tsp dried sage|
|1/2||tsp dried oregano|
|1/2||tsp. dry mustard|
|1/2||tsp. ground red (cayenne) pepper or to taste|
|2||pork tenderloins ~12 oz. each, cut into 6 pieces each (or partially sliced lengthwise and laid flat)|
|1/2||inch vegetable oil (or spray frying pan with olive oil)|
|1/2||cup flour (or sprinkle with unseasoned bread crumbs)|
|1||cup milk (or 2% part skim milk or dry white wine)|
Mix first eight ingredients (paprika through cayenne) in a small bowl. Pat the pork pieces so they are uniformly thick, about 1/2 inch each. Sprinkle the spice mixture over the exposed surfaces of the pork pieces. Cover lightly and chill in the refrigerator 30-60 minutes.
Heat the oil (or sprayed oil) in a large frying pan. Dredge the pork pieces in flour (or sprinkle with bread crumbs) an add to the frying pan in batches (if necessary) so you can manage the frying process. Fry on each side for 3-4 minutes if using 1/2" oil, or 4-5 minutes for olive oil spray. Remove to a platter and keep warm.
Add preferred liquid. For milk, bring just to a boil, scraping the pan to loosen browned bits from the frying. For wine, boil on high heat until the liquid is reduced by half, scraping the bottom of the pan. Pour completed gravy or sauce over the pork and serve.