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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Chicken tenders can also be use instead of pork. And use a plum sauce instead of the mayonnaise. Ingredients:
16 melba toast (2bleu used seasoned breadcrumbs) |
2 tablespoons butter, melted |
1/2 cup light mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 pinch cayenne pepper |
1 lb boneless pork loin chop, grease removed, cut in stripes of 1/2 inch thick |
2 tablespoons salsa |
Directions:
1. In food processor, add the melba toasts and reduce in a breadcrumbs.
2. Add butter by pulsing on and off - until moist.
3. Put the breadcrumbs in a ziplock sealable bag. Set aside.
4. In a small bowl, mix 2 tablespoon mayonnaise, salt, pepper and cayenne pepper. Add pork tenders and mix to coat well.
5. Put 1/4 of pork tenders in the bag of breadcrumbs, close it and shake to coat well. Put tenders side by side on a greased baking sheet.
6. Proceed the same with the remaining pork tenders.
7. Bake in a preheated oven of 425 F 20 to 22 minutes or until not pink inside. (flip the tenders at mid-cooking).
8. In another small bowl, mix salsa and remaining of mayonnaise. Serve with pork tenders.
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