Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. pork tenderloin | ||
| 3 tbsp. fine dry bread crumbs | ||
| 1 tbsp. grated Parmesan cheese | ||
| ¾ tsp. salt | ||
| ⅛ tsp. pepper | ||
| 2 tsp. vegetable oil | ||
| 1 small onion, thinly sliced | ||
| 1 clove(s) garlic, minced | ||
| 2 small zucchini or summer squash, thinly sliced |
Directions
- 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.
- Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side or until internal temperature reaches 145 degrees; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 75mg
- Sodium: 560mg
- Total Carbohydrates: 7g
- Protein: 26g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 20%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Adapted from theotherwhitemeat.com.