 |
|
|
Prep and Cook time: 30 minutes
Makes: 6 servings
Use any leftover meat to make sandwiches for the next day's lunch.
Ingredients
About 1 3/4 pounds pork tenderloin, fat trimmed
1/2 cup all-purpose flour
3 Organic Large Eggs, beaten to blend
3/4 cup seasoned fine dried bread crumbs
2 tablespoons Olive Oil
2 tablespoons Sweet Cream Butter
Salt
Instructions
1. Pre-heat oven to 400°. Cut pork crosswise into 12 equal pieces.
Place pieces, a few at a time, between sheets of waxed paper or plastic
wrap. Pound with a flat mallet until pieces are 1/8 to 1/4 inch thick.
2. Pour flour, eggs, and bread crumbs into three separate wide, shallow
bowls for dipping. Working with one piece of pork at a time, dip each
first in flour, then egg, then bread crumbs, turning pork in each to coat
all sides. Place pieces as coated in a single layer on a large platter or
divide among 2 plates.
3. Combine 1 tablespoon oil and 1 tablespoon butter in a 12- to 14-inch
nonstick frying pan over medium-high heat. When butter melts and pan is
hot, add half the pork pieces (or as many as will fit in a single layer).
Cook until golden brown on bottom, 1 1/2 to 2 minutes. Turn pieces over
and cook to brown other sides, about 1 minute more. Transfer browned pork
to a 12- by 17-inch baking pan. Repeat to brown remaining meat.
4. Bake pork until meat is no longer pink in thickest part (cut to test),
8 to 10 minutes. Serve immediately; add salt to taste.
Nutritional Information
Per serving: 360 cal., 40% (144 cal.) from fat; 34 g protein; 16 g fat (5.4 g sat.); 19 g carbo (0.9 g fiber); 526 mg sodium; 204 mg chol.
