Pork Tenderloin Parmesan
  • 12 ounces of pork tenderloin
  • 2 large egg whites
  • 1/4 cup plain dried bread crumbs (italian style bread crumbs are good too)
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste
  • 3 tablespoons all purpose flour
  • 2 tablespoons olive oil
  • lemon wedges for garnish
  • parsley sprigs or cilantro for garnish
  1. Slice pork into 12 pieces, and place between sheets of plastic wrap.
  2. With a small heavy skillet or meat mallet, pound pork to 1/8" thickness.
  3. Combine the flour, salt and pepper in one bowl, the egg whites with 1 tablespoon water in another bowl, lightly beat to combine and in a third bowl, combine bread crumbs and parmesan.
  4. Dredge the pork in flour, tapping off excess.
  5. Dip first in egg-white mixture, then place in bread crumb mixture, turning to coat.
  6. Pat gently to adhere.
  7. In a large nonstick skillet, heat 1 tablespoon oil over medium high heat.
  8. Saute half the pork until golden brown and cooked through, about 1 minute per side.
  9. Repeat with remaining tablespoon of oil and remaining pork.
  10. Serve with lemon wedges and parsley sprigs.
A yummy recipe I got from Martha Stewarts Everyday Food magazine. I wanted a new idea on cooking pork tenderloin and was real happy with this one. Note: the recipe says 1/4 cup of the bread crumbs and Parmesan cheese. I always need more. Just adjust the amount (in 50/50 measurements) to what works for you.