Cornmeal Crusted Pork
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
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