Pork Tenderloin Parmesan
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 egg whites with 1 tablespoon water in a shallow bowl or pie plate and lightly beat to combine; set aside.
In a second shallow bowl, combine bread crumbs and parmesan; set aside.
Season pork with salt.
Dredge 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.
Pairs Well With
A 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.