1/2 cups dried bread crumbs
2 eggs, beaten
2 tablespoons milk
8 pork tenderloins
1/3 cup vegetable shortening
salt and pepper

Preheat oven to 325°.

Place crumbs in a pie pan. IN a second pan or bowl, beat eggs and add milk. Dredge loins in egg, then in crumbs and add salt and pepper, coating well. Melt vegetable shortening in a large skillet. Place browned tenderloins in ovenproof casserole or pan and bake, covered, 1 hour.

Serves four.

Erna Pitz, High Amana

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and is posted with the permission of author Emilie Hoppe. Learn more about the book and how to purchase it.