Don't Be Blah - Parmesan Pork Tenderloin

Yes, that is the new tagline for "The Other White Meat - Don't Be Blah"!

Especially after I doctored this recipe up a notch -- with a dash of cayenne pepper, onion and garlic powder to the bread/parmesan mixture. I skipped the zucchini/squash step and served with baked potato and dilled carrots. This cooked up fast on the stove top -- 2-3 minutes per side -- and browned really nicely. I also just sliced it 1/2" thick, skipping the pounding step. I will make this again. Especially in the warmer months when you don't want to heat up the house with the oven.

Here's the recipe from The National Pork Board. I actually found the recipe in an ad in the October issue of Southern Living magazine.

Parmesan Pork Tenderloin

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

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1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash, thinly sliced

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. Sauté pork for 2-3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and sauté 5 minutes or until tender. Serves 4.

Serving Suggestions
Add seasoned bread crumbs to add more kick to this dish. Serve these breaded pork medallions with tortellini and sautéed summer squash.

Nutrition Facts
Calories: 168 calories...Protein: 17 grams...Fat: 9 grams...Sodium: 279 milligrams...Cholesterol: 51 milligrams...Saturated Fat: 2 grams...Carbohydrates: 5 grams...Fiber: 1 gram