Spring Salad continued…

Peppered Pork Tenderloin
The Gourmet Farm Girl
This is a great way to season meat and slice into medallions for a salad topping or keep refrigerated for later use on sandwiches

If you like pepper you will like this one; it is quite peppery to eat as is but on top of a fresh salad or layered with lettuce and cheese for a sandwich it works very well.

1-2 lb Pork Tenderloin
¼ cup cracked black pepper
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ cup corn starch
2 eggs beaten
1-2 tablespoon milk

Heat oven or grill to 400 degrees; mix pepper, garlic and salt together and pour the cracked pepper mixture onto a large plate and set aside; pour the cornstarch on to another large plate and dredge the tenderloin in the corn starch till covered white; beat the eggs and milk together in a large size bowl and dip the pork into the egg mixture till covered; remove and place on the plate with the cracked pepper mix and coat the tenderloin with the seasoning.
 This process will guarantee that your seasoning will stick to the meat.
You can use this method on other meats also; chicken works well and is especially tasty on a salad.
Bake uncovered on a sprayed sheet pan in oven for 20-25 minutes or grill for 25-30 minutes

Remove and let rest for 5 minutes before slicing or wrap and chill in the refrigerator till ready to use.

Makes 5-6 servings