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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
1 pound pork tenderloin |
3 tablespoons fine dry bread crumbs |
1 tablespoon grated parmesan cheese |
1 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons vegetable oil |
1 small onion, thinly sliced |
1 clove garlic, minced |
2 small zucchini or summer squash, thinly sliced |
Directions:
1. Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
2. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.
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