Crispy Pork Tenderloin With Fried Apple Rings

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1/4 cup all-purpose flour

2 large eggs, beaten

2 1/4 cups panko (Japanese bread crumbs) or dry bread crumbs

Kosher salt and freshly ground pepper

Two 12-ounce pork tenderloins, each sliced in half lengthwise and pounded 1/8 inch thick

1 large Granny Smith apple, cored and cut into 8 rings

1 1/3 cups peanut oil, for frying

1 lemon, cut into 4 wedges

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