1 (1 1/2 lb.) Pork Tenderloin, trimmed and cut into 3-inch pieces. You should get about 5 pieces
1/2 cup flour
Salt and pepper to taste
1/2 cup Dijon mustard thinned with a little water (You may need more)
1 cup Panko crumbs
Enough vegetable oil to come to 1/2 inch in a large skillet
Pound each pieces of pork tenderloin, cut side up, between 2 sheets of waxed paper until the meat is very thin. Dip each piece into flour that has been seasoned with salt and pepper. Then coat with mustard mixture. Finally dip into panko crumbs to cover. Place the pieces on a sheet pan and refrigerate for at least 30 minutes to set the crumbs.
Heat oil in the large skillet. When hot, saute the pork pieces until they are browned on each side. Watch carefully so they do not burn and adjust heat as needed. You may have to do this in batches. When they are well browned they should be done. Keep warm in slow oven if you are not ready to serve.
Place each individual pork cutlet on top of a serving of the red beans on individual plates. Top with store bought or homemade chow chow relish.
RED BEANS
Cook beans according to directions on a one pound bag of dried beans. One hour before beans are done, saute one chopped onion with 1 cup of cubed ham until onions are soft and ham is browned. Add to the bean pot along with 1/2 cup of cider vinegar and 1 tablespoon of sugar. Season with salt and pepper. When beans are soft, add 1/4 cup of chopped parsley and serve.