Parmesan Pork

I first had parmesan pork at a wonderful restaurant in San Francisco called Espetus, an all-you-can-eat buffet at which servers visit your table with 12-15 different types of meat. I read several recipes online for parmesan-based pork dishes, and used them to come up with this. It's pretty simple, and just use your judgment on the amount of the seasoning ingredients, as it will just depend on how thickly you bread it, and the size of the tenderloin.

(That's what she said.)

You will need:
pork tenderloin, white membrane removed and sliced 3/4" to 1" thick
parmesan cheese
plain breadcrumbs
granulated garlic
dried diced onion
salt and pepper
olive oil

1. Mix 2 parts parmesan, 1 part breadcrumbs in a shallow dish. Season with a sprinkling of granulated garlic, diced onion, salt, and pepper--to your liking. Stir well.

2. Bread the slices of pork tenderloin in the mixture and add to a skillet of hot oil. Brown on both sides.

Ugh, my food pictures are no fun...