2 lbs. pork tenderloin
2 eggs, beaten
1 c. flour
1/8 tsp. pepper
1/4 tsp. rosemary, powdered
1/4 lb. butter (1 stick)
1 1/2 c. brown rice (saffron)
1 tsp. lemon juice
3 c. water
3 saffron stamens
1/4 tsp. salt
1/4 tsp. pepper

Cut pork tenderloin into 2" thick medallions and dip in beaten egg. Mix flour and spices. Dredge medallions in flour mixture and fry in melted butter in large shallow fry pan until golden brown and crispy. Set aside in oven on a paper towel to drain.

Prepare rice. In a 3 quart saucepan add water, rice, salt to taste and saffron stamens. Boil on medium heat uncovered until done, about 30 minutes. Add lemon juice and pepper. fluff with fork. Serve on parsley garnished platter with medallions on top of rice.