Serves 4
Prep time: 30 minutes
1 small pork tenderloin, cut into 4 2-inch thick slices
1/4 cup milk
1/2 cup crushed saltine crackers
1/2 cup canola oil
Smash the tenderloin with a meat pounder until it forms a large thin scallop,
about 1/4-inch thick. Dip in milk and press into the cracker crumbs. Roll
the crumbs into the meat with a rolling pin, or as my father-in-law did,
with a beer bottle. (The Gardens was a bar before it was a steak house.)
Heat the oil in a heavy skillet and fry the tenderloins until golden brown
on each side. Serve on garlic toast with dill pickles and mustard.
Garlic Toast
8 slices rustic bread
3 cloves garlic, peeled
1/2 teaspoon salt
1/4 cup olive oil
Smash the garlic in a mortar and pestle with the salt. Add the oil and
mix well. Spread on each side of the bread. Heat a skillet and toast the
bread on both sides until golden.
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