Crispy Garlic Pork Tenderloin

First, preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). To ensure easy removal of the dish, line a 9x13-inch baking pan with aluminum foil.

Slice the tenderloin into thin, uniform rounds. To make them even thinner, place each slice between two sheets of plastic wrap and gently pound it with a rolling pin until you achieve the desired thickness.

Mix milk and eggs together in a shallow dish to create a liquid base for your breading. In another shallow dish, combine bread crumbs, dried oregano, garlic salt, salt, and pepper to create a crunchy coating.

Dip each tenderloin slice into the egg mixture, then coat it evenly with the bread crumb mixture. This will help bind the ingredients together.

Heat a generous amount of oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded tenderloins in batches as needed and fry them until they are golden brown on both sides, taking about 2 to 3 minutes per side. They will still be slightly raw in the center.

Transfer the fried tenderloins to the prepared baking pan. To make use of any leftover egg and bread crumb mixture, mix it together again and fry it in the hot skillet until crispy. Add this crunchy layer to the baking pan with the browned tenderloins.

Cover the dish tightly and bake it in the preheated oven until it reaches an internal temperature of at least 145 degrees Fahrenheit (63 degrees Celsius), which should take around 45 minutes. Use a meat thermometer to check for doneness.