* 1 large Pork tenderloin fillet
* 1 ladle of Jerk marinade (optional)
* 6 tablespoons Breadcrumbs or 1 stale Brown Bread roll
* 4 tablespoons Flour - I prefer wholemeal but general purpose flour will do
* 2 Eggs, beaten
* 1 tablespoon Butter
* 1 tablespoon Olive oil - Garlic olive oil is nice here


===Method===
* Cut the tenderloin fillet in two pieces
* Cover with a sheet of Cling-film or a clean carrier bag
* With a heavy pan, rolling pin or flat cleaver; smash the fillet flat. Aim for about 2-2.5 cm thick, though a consistent thickness is more important. Great therapy this!
* ''See Butterflying for a similar technique.''
* '''Optional Marinade'''
* Place in a shallow dish and pour over about a ladle full of Jerk marinade. Cover and leave in a cool place for a few hours or longer if possible
* '''Breading'''
* If using a stale roll, cut into tiny pieces and dry in a low oven or leave out to go crispy then blitz in bursts in a Food processor. Don't go too mad or you will end up with Flour
* Lay out four large flat plates
* Sprinkle the Flour in one, beaten Egg in the next, and Breadcrumbs in another
* With careful hands, remove the fillet from the Marinade, if used, keeping as many ''bits'' as you can without too much liquid
* Roll and coat it the Flour, Dip both sides in the Egg and finally roll and coat in Breadcrumbs. repeat with the other fillet
* Heat a tablespoons of Butter and a tablespoons of Olive oil in a pan and heat until it froths and then reduce. (This may need to be done in two pans if the fillets are huge)
* Pan-Fry the fillets for about 15 to 20 minutes, turning a few times.
* Check the Meat is properly cooked before serving

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