Pecan Crusted Pork Noisettes

This a great weeknight recipe--comes together fast and is very good.  Not quite as good as the pecan crusted tilapia I posted back in August--just a nice second place in the pecan crusted category :)  I only modified the amount of pork tenderloin; there was only just enough coating for the amount I used, think a whole pound of tenderloin would come up short.  Served with rosemary potatoes (yep, family favorite!)

Link to original recipe:
http://www.myrecipes.com/recipe/pecan-crusted-pork-noisettes

Ingredients:

1/3 c. coarsely ground pecans
1/3 c. panko
1/3 c. all-purpose flour
1 T. water
1 large egg
3/4 to 7/8 lb pork tenderloin (I didn't weigh, just know it was a little under 1 pound), sliced into 6 and pounded to 1/4" thickness
1/4 tsp. salt
1/4 tsp. pepper
1 T. butter

Instructions:

1. Heat oven to 350°F.

2. Combine pecans and panko on a small cookie sheet that has edges (original recipe indicates a jelly roll pan; I found that my smallest sheet worked just fine).  Bake for 5-10 minutes (I think I went just under 6), until pecans looked toasted (not burnt!)

3. Place crumbs in a shallow dish or plate.  Place flour in a shallow dish or plate.  Combine egg and water in a shallow dish or plate.

(Yes, I forgot to get the other two in the frame--you can see them at the edges lol)

4. Sprinkle pork with salt and pepper (I actually didn't measure), then dredge in flour.  Follow by dipping in egg mixture, then coat in pecan mixture.

5. Melt half of the butter in a large non-stick skillet over medium heat.  Add half of pork to pan.  Cook 2 minutes on each side.  Repeat for second half of pork.

6. Place cooked pork on pan used in second step (or another one if you feel like more dishes ;))  Bake for 5 minutes.

(Forgot to get the after baking shot before everyone else took their servings!)

7. Serve with favorite side and enjoy!