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Pork Tenderloin Parmesan

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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.

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.

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