2 vacuum-packed pork tenderloins (they come 2 to the pack)
1 cup coarse French bread crumbs
¼ cup kosher salt
1 tsp. coarse-ground black pepper
2 Tbsp. Frank Davis Sprinkling Spice
1 tsp. garlic powder
2 cups old-fashioned oatmeal, processed
1 cup grated Romano cheese
2 Tbsp. dried basil leaves
2 cups extra virgin olive oil, as needed
1 pkg. EggBeaters mixed with 2 Tbsp. water
1 cup grated Parmesan cheese
First off, trim place the pork tenderloins on a cutting board on the countertop and carefully trim away all the excess sinew and silver skin.
Then with an extra-sharp slicing knife, cut the tenderloins crosswise on a bias (45-degree angle) so that you produce a bunch of medallions, each about an inch thick.
Next, in a shallow baking pan, mix together the bread crumbs, the salt, the black pepper, the sprinkling spice, and the garlic powder.
Then add to the mixture the processed oatmeal, the Romano cheese, and the dried basil and toss everything thoroughly until uniformly blended.
At this point, pour about half of the olive oil into a heavy 12-inch skillet and set the flame to medium high heat.
Then while the oil is coming up to ideal temperature, whip the Eggbeaters and water together in a medium-size bowl.
Then dip the pork medallions a few at a time into the egg and water mixture and dredge them in the bread crumb/oat meal/cheese mixture.
All that’s left to do now is fry the individual slices (on both sides) in the hot olive oil until they turn golden brown all over.
As they finish frying, drain them briefly on several layers of paper towels, sprinkle them liberally with the grated Parmesan, and serve them piping hot and crispy.
Chef’s Note: To have the oatmeal at the right texture to produce a crunch coating, pulse it in the food processor for about 45-60 seconds. Then toss it with the bread crumbs.