Continental Pork Dinner-Pork Scallops alla Francese

I forgot to take a picture but these are great! I don't remember where I found the recipe but I've had it for years. It's a recipe I kind of forgot about. Friday night we had them with twice baked potatoes and then Saturday night I heated them up in the oven and put them in buns with Zesty Pepper Trio mustard (Sara Lee), tomato and lettuce. They were awesome. I use to order a Pork Loin sandwich from Poppin Fresh (now Baker's Square) when I use to work there as a teenager. I've tried to duplicate it many times and this is the closest I've come. We eat a lot of pork loin as it always goes on sale for under $2 a pound and is a favorite meat. A whole loin baked with nothing other than salt and pepper is awesome. I never buy pork chops. I just slice a pork loin for boneless chops.

Continental Pork Dinner-Pork Scallops alla Francese

1 porkloin tenderloin whole (1 pound)
1/3 cup flour
salt
pepper
2 eggs
1/4 cup milk
2 Tablespoons salad oil
butter
1 Tablespoon lemon juice

About 30 minutes before serving: With knife held at a slanting position, almost parallel to cutting board, cut porkloin crosswise into 1/4" slices. With meat mallet pound each piece to 1/8" thickness. On waxed paper combine flour, 1/4 teaspoon salt, 1/3 teaspoon pepper. In pie plate with fork beat eggs and milk until just blended. Dip tenderloin into flour and then into milk.

Heat salad oil and 2 tablespoons butter. Add tenderloin pieces a few at a time and cook until golden on both sides. Add more butter as needed.

Into drippings in skillet, stir lemon juice and 4 tablespoons butter, cook until butter is melted stirring to loosen brown bits from bottom of pan. Sprinkle meat with salt and pepper, pour butter sauce over meat.