Pork Tenderloins In Potato Batter

Last week was my husband's birthday.

I opted out from going to a restaurant and decided to make a special birthday dinner at home.

My husbands loves most of the dishes I make so he doesn't really have a favorite dish. That gave me a perfect opportunity to try something new.

First I wanted to make something with pork tenderloin that I can serve with mashed potatoes.Then I remembered a dish I had many years ago growing up in a hotel.

Our chef put a twist on regular breaded schnitzel. Instead of breadcrumbs he made a potato pancake batter and dipped the meat in it.

Of course this was more then 20 years ago and I didn't have a recipe so I came up with my own version.

It turned out great and it became one of the top dishes in our house.

I served it with mixed green salad since the pork tenderloin was wrapped in a potato pancake.

This recipe serves 4-6 people.

Ingredients:

• 1 lbs Pork Tenderloin (1 piece)
• 2 Tbsp Dijon Mustard
• 1 Tbsp Olive Oil
• 1 tsp Fresh Basil (finely chopped)
• 3 Large Potatoes
• 3 Cloves Garlic (finely minced)
• 1 Egg
• 2 Tbsp Flour
• 5 Tbsp Milk
• 1 tsp Marjoram
• Salt
• Pepper
• Oil for frying

In a bowl mixed together  Dijon mustard, olive oil and basil.

Cut pork tenderloin into 3/4" pieces. Place them in a bowl. Mixed them around to make sure all the pieces are coated. Cover and let rest in a fridge.

Meanwhile in a large bow finely shred the peel potatoes. Drain half of the water from potatoes. Add garlic, flour, egg, marjoram and milk. Combine it well till you have batter that is not to thick and not too runny. Add more milk or more flour if needed for desired consistency. Add salt and pepper to taste.

In a frying pan heat the oil on medium high.

When the oil is ready for frying dip pork tenderloin in the potato pancake batter and drop into the hot oil. Turn down to medium.Fry on both side till golden brown about 4 minutes per side

Serve hot and with nice salad.