Breaded pork tenderloin


Another recipe for the Fish Market cookbook. It is difficult to get the tenderloin cooked all the way through while still keeping the breadcrumbs crispy. The green bits were seaweed, which could do to be smaller too.


To serve, I stole some ideas from Cara’s Anglesey Come Dine With Me.



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This entry was posted on Sunday, September 11th, 2016 at 10:33 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.