Parmesan Pork Tenderloin

"Use seasoned bread crumbs to add more kick to this dish. Serve these breaded pork medallions with tortellini and sauteed summer squash."

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

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.



I made this for Jon a couple of weeks ago. He really liked it. I put it with some Pasta Roni Fettucine, which was good. Also, I'm still not sure if one clove of garlic is the entire garlic thing, or one of the chunks you pry from it. So, being a garlic lover, I decided to put in the whole garlic thing. If it is indeed the whole thing, you might not want to put the entire thing in. I thought that amount of garlic was a little too much. And let's be honest here, it took me about 2 hours to make this, even though the recipe says you should be done in 25 minutes. Of course, I am a slow chopper/grater/meat cutter (I also bought meat with bones...I don't recommend that, it adds a lot to the prep time).