I initially thought I would stuff the pork tenderloin and roast it, but since we just had stuffed chicken breasts Saturday night I decided to go with breaded pork tenderloin in a mushroom sauce instead.
I bought a baguette at the grocery store on the way home from work Sunday and processed it in the food processor for fresh bread crumbs. Cut the pork tenderloin in to five pieces and pounded each out thinly. Rubbed with a little fresh garlic (grated on a microplane) dipped in seasoned flour and egg and then into the bread crumbs. I have a large rectangle electric skillet that is perfect for frying because it will do three at a time.
Sides were fried potatoes with green onion and steamed fresh green beans.
Monday we had a pot roast with caramelized onions. With really simple sides. Mashed potatoes and frozen peas