Herbed pork tenderloin medallions

I'm falling in love with pork tenderloin. These are soooo good. They're kind of like...chicken nuggets, but tastier and softer and porkier. The portions with this came out perfect for two of us, and left me with half a pork tenderloin to make stew with.

1/2 pork tenderloin (about 1/2 - 3/4 lb)
1 egg
1/8 cup milk
1/4 cup garlic & herb fine bread crumbs
1/2 tsp garlic salt
1/2 tsp onion powder
1/4 tsp salt
1/2 tsp pepper
1 tsp oregano
olive oil

Cut tenderloin into thin medallions, about 1/4 inch thick. You should get 10-12 from half a tenderloin. Mix egg and milk in a small flat bottomed bowl. Mix bread crumbs and seasonings in a similar bowl. Pour a thin layer of oil into a small skillet and heat over high heat.

Preheat oven to 350, the next step will take you long enough for the oven to warm up.

Coat meat in egg mix and let excess drip off. Dip in crumb mix and evenly coat meat, again allow excess to fall off but don't shake it hard. Quickly fry in heated oil for 20-30 seconds a side, just enough to give the crumbs a nice golden brown color and slight crunch. You do not want to allow the meat itself to start cooking, so be quick. Place fried meat in a baking dish and repeat with the rest of the meat. I had to add oil to the pan a couple of times because I was trying not to deep fry the meat, so be prepared to do so.

Bake at 350 for 30 minutes or until cooked through.

To feed more than 2 people use the whole tenderloin and double the crumbs and spices. The egg mix in this should give enough for a whole tenderloin, I had a lot left over.