Slice the tenderloin into 8 pieces and pound till they are ¼ inch thick.
Place the flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, 2 tablespoons parsley, 1 ½ teaspoons salt, and ¼ teaspoon pepper.
Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons of the oil in a large skillet over medium heat.
In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use the remaining oil for second batch. Transfer to plates.
Meanwhile, in a large bowl, combine the apples, celery, lemon juice, sour cream, pine nuts, and remaining parsley, salt, and pepper.
Divide the pork among plates and top with the apple slaw.