Breaded Pork Tenderloin (or Chicken) with Grand-Marnier Sauce
(Adapted from The Blue Strawberry Cookbook)
prep time: 00:25
cook time: 00:45
serves: 4
cost: $9.25

Eric Gardner found this recipe in The Blue Strawberry Cookbook.
2 lb of pork chops (or chicken)
1 egg
4 heaping spoonfuls of sour cream
1 c bread crumbs
1/2 c parmesan cheese
1 T fresh or dried basil
1 t oregano
1 t marjoram
12 oz sliced mushrooms (or a few black peppercorns, or pine nuts)
4 T butter, melted
2 shallots, sliced
1 small onion, chopped
2 bay leaves
1/2 c Grand Marnier
1/2 c white wine
1 pt heavy cream
salt
white pepper
Remove any bones, and if necessary cut the pork so it is in medallions 1/2" thick. Pound it with the cute little tenderizing hammer. Then make a sauce of the egg and sour cream. Combine the bread crumbs, cheese, basil, oregano, and marjoram on a plate. Dip each piece of pork, both sides, in the sauce, then in the crumb mixture, then fry the pieces quickly until they're just brown on each side, and lay them in a baking pan. You'll probably need a 13x9 and a 9x9 baking pan to have enough space to lay them all out flat.

Now cover the baking pan with the mushrooms, or if you're feeling prickly use the peppercorns (but not too many), or, if you just can't stop yourself from including nuts, the pine nuts. I'm sure pecans or walnuts or cashews would be good too.

Mix the remaining ingredients into a sauce, pour over the meat, and bake at 400¡ for 30-45 minutes.