Originally Posted by vbshootinrange
I cook pork tenderloins the same way I cook venison backstrap.
Slice it about 3/8" thick, dip in flour, and fry it in a hot pan with butter. Season with garlic powder, salt and black pepper.
Simple and GOOD!
Virgil B.


Throw in a few eggs over easy ,........ mmmmmmmmmmm Breakfast !!!!!