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BackstoryA yummy recipe I got from Martha Stewarts Everyday Food magazine. I wanted a new idea on cooking pork tenderloin and was real happy with this one.
Note: the recipe says 1/4 cup of the bread crumbs and Parmesan cheese. I always need more. Just adjust the amount (in 50/50 measurements) to what works for you.
- 12 ounces of pork tenderloin
- 2 large egg whites
- 1/4 cup plain dried bread crumbs (italian style bread crumbs are good too)
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 3 tablespoons all purpose flour
- 2 tablespoons olive oil
- lemon wedges for garnish
- parsley sprigs or cilantro for garnish
- Slice pork into 12 pieces, and place between sheets of plastic wrap.
- With a small heavy skillet or meat mallet, pound pork to 1/8" thickness.
- Combine the flour, salt and pepper in one bowl, the egg whites with 1 tablespoon water in another bowl, lightly beat to combine and in a third bowl, combine bread crumbs and parmesan.
- Dredge the pork in flour, tapping off excess.
- Dip first in egg-white mixture, then place in bread crumb mixture, turning to coat.
- Pat gently to adhere.
- In a large nonstick skillet, heat 1 tablespoon oil over medium high heat.
- Saute half the pork until golden brown and cooked through, about 1 minute per side.
- Repeat with remaining tablespoon of oil and remaining pork.
- Serve with lemon wedges and parsley sprigs.