We love pork tenderloin, and this was a great dish for it. I used around 3/4 cup flour, which was plenty, and added garlic powder and white pepper to the dredging mix. At 1" cubes, however they were well on their way to overdone in 40 minutes, I would suggest 30 - they're definitely cooked. The chicken broth had boiled off, so I deglazed the skillet with some white wine and more broth. Be careful about using chicken broth with sodium, because the dish will come out salty, without even adding any salt. I served this with Pat's Mushroom Saute which was delicious. Thanks!!!
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We love pork tenderloin, and this was a great dish for it. I used around 3/4 cup flour, which...