1cupgluten-free flour(Bob's Red Mill Cup for Cup is a great option)
1tspIron Chicken Kitchen Italian Seasoning Mix
salt and pepperto taste
1 or 2tbspolive oilfor frying
Place flour in a shallow dish large enough to accommodate one of the pork tenderloins or chops.
Mix the Iron Chicken Kitchen Italian Seasoning Mix into the flour.
Pour milk into in a shallow dish large enough to accommodate one of the pork tenderloins or chops.
Pat tenderloins dry.
Dip each tenderloin in milk and let excess drip off.
Dredge each tenderloin in flour and shake off excess.
Repeat the milk dip and flour dredge twice more for each tenderloin.
Heat skillet over medium-high. Add olive oil until shimmering.
Carefully place tenderloins into hot pan, leaving ample space around each one. Do not crowd the pan. Work in batches if your skillet is small.
Fry tenderloins for 3–5 minutes on each side until crunchy and crusty and golden, repeating if necessary til internal temperature is 145 degrees F.
Salt and pepper to taste. Serve hot.
If you want to go old-skool and dispense with the gluten-free, use AP flour instead of gluten-free and use an egg whisked with a tablespoon of milk instead of the almond milk. All the other ingredients and instructions are the same.Variation: Use Iron Chicken Kitchen Bread-Dipping Herbs & Spices for a more intense seasoning. Omit the salt and pepper because the Bread-Dipping Herbs and Spices has that already.