Pamela Tiffin's Breaded Pork Tenderloins
8 pork tenderloins (1/2-inch thick)
Freshly ground pepper
Unseasoned bread crumbs
1 beaten egg diluted with 2 tablespoons water
1 tablespoon flour
1 1/2 cups milk
Wipe chops with damp cloth. Rub both sides with sage, salt and pepper. Dip chops in bread crumbs, then in egg, again in bread crumbs. Let stand 30 minutes.
Quickly brown meat on both sides in a minimal amount of butter in heavy skillet. Reduce heat, pour off excess grease. Cover, cook until meat is tender, about 1/2 hour (or in moderate oven 325 degrees).
Remove meat to a heated platter. Prepare gravy by blending flour into pan drippings. Stir, cook over low heat 1 minute. Add milk, salt and pepper to taste. Cook slowly to thicken, stirring often. Serve gravy as side dish. Serve chops with glazed apple rings. Serves 4.
Pamela Tiffin's Glazed Apple Rings
3 tablespoons sweet butter
2 red apples, cored and cut into 1/2-inch slices
1/4 cup sugar
3 tablespoons water
Melt butter. Brown rings lightly on both sides in a heavy skillet. Sprinkle sugar over apples and spoon the resulting butter-sugar mixture over slices until they are glazed. Add water, cover. Cook 10 minutes or until rings are tender. Dust lightly with cinnamon. Serves 4.