Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
KInda Proud how this Pork Culet turned out -- we again call it a " Tenderloin "
I did just a bit different but like the result:
Pound the center cut loin
Flour and season -- I used an Italian blend/ S and P
Egg White wash
Now I usually just dredge in Corn Flakes .. this time.. I Lightly pounded in the Corn Flake topping
Rest 30 mins and Pan fried it
I finished it plain with Mustard and Onion side of dill pickle -- to late night for final pic!! 
Killer crispy
KInda Proud how this Pork Culet turned out -- we again call it a " Tenderloin "
I did just a bit different but like the result:
Pound the center cut loin
Flour and season -- I used an Italian blend/ S and P
Egg White wash
Now I usually just dredge in Corn Flakes .. this time.. I Lightly pounded in the Corn Flake topping
Rest 30 mins and Pan fried it
I finished it plain with Mustard and Onion side of dill pickle -- to late night for final pic!!
