• 1 to 2 lb. pork tenderloin

• Salt (to taste)

• Black pepper (to taste)

• 2 tbsp. butter

• 2 tbsp. olive oil

• 1/3 cup all-purpose flour

• 1 large egg

• 1/2 cup coarsely ground pecans

1. Slice tenderloin into 1/2" medallions and season with salt and pepper.

2. In a small bowl, whisk egg until frothy. Dredge each slice of pork in flour, then dip in egg. Dredge in pecans, thoroughly coating both sides.

3. Put butter and olive oil in a large sauté pan over medium to medium-low heat. When butter foams, place pork in skillet. Cook 5 to 7 minutes, or until pork is no longer pink in center.