Thursday, December 18, 2008

Encrusted Pork Tenderloin

1 1/2-pound pork tenderloin
1 1/2 cups bread crumbs
1 1/2 cups shredded (not grated) parmesan cheese
2 eggs
Flour for dredging
Salt and Pepper
6 Tblsp EVOO
Place the pork between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, pound the pork until flattened to ½ inch thick. Cut the pork into 4 equal pieces.Mix the bread crumbs and parmesan cheese together on a plate. Lightly whisk the eggs on another plate. Place the flour on a third plate. Sprinkle the pork generously with salt and pepper. Dip the pork pieces into the flour to coat lightly, then into the eggs and finally into the bread crumb mixture to coat, patting the crumb mixture to adhere. Heat oil in large nonstick frying pan over medium to high heat. Add pork pieces to each pan and cook for 3 minutes on each side or until golden brown and just cooked through.Transfer the cooked pork to a paper towel-lined plate to absorb any excess oil. Serve.


{Jason and Elan} said...

That is crazy that you just posted this recipe because I was on the food network site looking up recipes for pork tenderloin. Then I saw yours. Looks yummy. Thanks!