To begin, gather all your ingredients so that you have everything close at hand on the table or counter.
In a shallow bowl, whisk together eggs and set aside. On a large plate, stir together the all-purpose flour, Italian breadcrumbs, seasoned salt, and freshly ground black pepper.
In a large cast iron skillet, heat enough oil to cover the bottom of the pan. Dip tenderloins in egg mixture and then dredge in flour mixture, completely coating on both sides.
Cook pork tenderloin in a hot skillet, frying on each side 8-10 minutes until golden brown. Transfer meat to a baking pan and cover with tinfoil. Keep warm in a 200 degree oven.
Prepare the Cream Dill Sauce
To make the cream sauce, heat 1/2 cup broth in the skillet, stirring in the remains from the fried pork.
In a small bowl, whisk together the all-purpose flour and remaining chicken broth until smooth. Pour into the skillet and bring to a boil, stirring constantly. Cook until thickened.
Add the vinegar, dill weed, and sour cream. Whisk to combine. Sprinkle with kosher salt and black pepper. To serve, pour cream sauce over pork. Serves 4.