Cornmeal Crusted Pork
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Why I Love This Recipe
Ingredients You'll Need
1/2 cup yellow cornmeal
1/2 tsp. salt
1/2 tsp. ground black pepper
1 egg, lightly beaten
1 Tbsp. water
1 lb. pork tenderloin, cut in 1/2-inch thick slices
2 Tbsp. olive oil or cooking oil
12 oz. fresh green beans
2 medium zucchini and/or yellow summer squash, thinly bias-sliced
2 Tbsp. fresh oregano leaves
Directions
Ingredients
1/2 cup yellow cornmeal
1/2 tsp. salt
1/2 tsp. ground black pepper
1 egg, lightly beaten
1 Tbsp. water
1 lb. pork tenderloin, cut in 1/2-inch thick slices
2 Tbsp. olive oil or cooking oil
12 oz. fresh green beans
2 medium zucchini and/or yellow summer squash, thinly bias-sliced
2 Tbsp. fresh oregano leaves
1. In a shallow dish combine cornmeal, salt and pepper. In another shallow dish combine egg and water. Dip pork in egg mixture and then in cornmeal mixture to coat.
2. Heat oil in a very large skillet over medium-high heat. Add pork and cook 2 minutes per side or until no pink remains. Remove to serving platter. Add beans and zucchini to skillet; cook and stir 6 to 8 minutes or until crisp-tender. Add salt and pepper to taste; toss. Serve along side pork. Sprinkle with oregano leaves. Makes: 4 servings
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