Remove the silver skin from the tenderloin
Mix the dry rub ingredients together and season the tenderloins place in a zipper bag and store overnightin the refrigerator
Take out the pork and allow it to come to room temp before frying (about 30 minutes)
Heat the oil to medium high heat
Slice the tenderloins into ½ inch thick medallions
Beat the egg and milk together
Combine flour, salt, blackpepper, onion powderand sage into a zipper bag
dredge the pork medallions in the seasoned flour, then dp into the egg mixture and back into the flour
shake off the excess flour and fry in oil, 2-3 minutes per side until they are golden brown
set aside todrain on a paper towel, repeat until all the medallions are fried.
Remove the excess oil reserving about 1 tablespoon
Sauté the onions in the oil, then add sugar, vinegar, ketchup honey, salt, allspice and molasses
Allow the sauce to thicken and deepen incolour
Pour out and set aside.
You can toss the pork medallions in the sauce or serve it on the side as a dipping sauce
For the kids serve with some mac and cheese ad a side of fruit