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12 3-ounce mignons fresh pork tenderloin
Salt
Freshly cracked pepper
1/2 cup flour
3 eggs, lightly beaten
1/2 cup finely chopped hazelnuts
1/2 cup finely chopped pecans
1 cup toasted bread crumbs
1 cup All Bran Flakes
1/2 cup finely chopped macadamia nuts
1/3 cup olive oil

Season pork mignons with salt and freshly cracked pepper. Dust with flour and dip in beaten eggs. Combine bread crumbs, bran and nuts. Coat pork in nut mixture and set aside. Heat large skillet; add olive oil and saute pork mignons until golden brown on all sides. Bake in 350-degree oven for about 5 minutes. Serve at once.

Chef Len Spampinato, Aromas Fine Catering Inc.

Thursday, June 07, 2001