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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

1. 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.
2. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
3. Saute slowly, with onion and garlic, in oil in large skillet for 10 minutes.

Serves 4.

Wine suggestion: Serve with a chilled Sauvignon Blanc, Viognier or Chardonnay.

Nutrition Facts
Calories 184 calories
Protein 25 grams
Fat 6 grams
Sodium 726 milligrams
Cholesterol 68 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.