Use seasoned bread crumbs
to add more kick to this dish. Serve these breaded pork medallions
with tortellini and sauteed summer squash.
Parmesan
Pork Tenderloin
- 1 pound pork tenderloin
3 tablespoons fine dry bread crumbs
1 tablespoon freshly grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
- Cut tenderloin crosswise
into 8 slices, approximately 1-inch thick. Place each slice on
its cut surface and flatten with heel of hand to 1/2-inch thickness.
- Combine crumbs, Parmesan
cheese, salt and pepper; dredge pork slices to coat.
- Saute slowly, with onion
and garlic, in oil in large skillet for 10 minutes.
Serves 4.
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
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