March 15, 2017



Cut the pork loin into 8 approx. 2-oz. pieces and salt and pepper lightly. Place each slice on plastic wrap long enough to fold back over the top. Gently pound each piece between the wrap with the smooth side of a meat mallet until it is a ¼-inch thick.

Bread each piece in a 3-stage breading. Begin by adding dill and allspice and any other desired spices like onion and garlic to the flour. Coat each piece first in flour, then well-beaten egg and finally bread crumbs.

Heat oil in a large skillet on medium to medium-high heat. Sprinkle a little flour in the oil to test heat. It should lightly bubble.

Fry each piece about three minutes per side until browned and cooked through. Check to make sure the heat isn’t so high they will brown before cooking through.

Serve with whole grain mustard gravy. Goes well with Brussels sprouts or cabbage sautéed in butter and caraway.

MUSTARD GRAVY, Yields 3 cups

Mix oil and flour in a sauce pan. Add ½ chicken stock and simmer stirring until thick. Add remaining stock and beef base and stir until thick. Add beer and mustard and simmer until thick. Taste and add salt and pepper as needed. Add kitchen bouquet a few drops at a time if darker color is desired.

Recipe courtesy of  Scott McEvoy, Culinaria


  • 1# pork loin (pork tenderloin can be substituted)
  • 2 cups flour
  • 6 eggs
  • 2 cups bread crumbs
  • salt and pepper (to taste)
  • 1 Tbsp dill (optional)
  • 1 tsp allspice
  • oil
  • ¼ cup oil
  • 5 Tbsp flour
  • 2 cups chicken stock
  • 1 tsp beef base
  • ½ bottle of beer
  • 2 Tbsp whole grain mustard
  • salt and pepper (to taste)
  • kitchen bouquet (as desired)
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