Dinner tonight! Sliced pork tenderloin, buttered carrots and a potato puff.
I sliced the tenderloin and placed in a bag with salt, pepper, garlic and olive oil. Refrigerate until ready to use.
I Dipped the pork In beaten egg white and then into seasoned panko breadcrumbs. Sautéed slowly in olive oil covered slightly. I added a little water to allow them to steam.
Thanks for the suggestion Jean Ostrowski!
Full recipe below!
Here’s an easy meal for tonight.
Recipe:
1 small pork tenderloin (about 1 lb.) slice in medium size slices.
3 gloves garlic
Olive oil.
1 to 2 egg whites beaten slightly
1/2 To 3/4 cup seasoned bread panko bread crumbs.
Place pork slices , salt, pepper, garlic and generous amount of olive oil in a large baggie and refrigerate for a few hours.
Remove from refrigerator. Dip pork in egg whites and then into bread crumbs. Repeat until all pork has been dipped and breaded.
Place in heated skillet on low to medium. When browned, turn over and repeat. Add a little water and cover slightly. Watch so as not to darken too quickly. Center will be pink( not red). Cook longer if you prefer no pink.
Note; If necessary add a little water to skillet to add some moisture.
Another Note: after browning you can place in baking dish covered at 300 degrees for twenty minutes if desired for added convenience.
Photos are out of sequence but I’m guessing you know the gist!
I sliced the tenderloin and placed in a bag with salt, pepper, garlic and olive oil. Refrigerate until ready to use.
I Dipped the pork In beaten egg white and then into seasoned panko breadcrumbs. Sautéed slowly in olive oil covered slightly. I added a little water to allow them to steam.
Thanks for the suggestion Jean Ostrowski!
Full recipe below!
 |
| 5/14/20 |
Here’s an easy meal for tonight.
Recipe:
1 small pork tenderloin (about 1 lb.) slice in medium size slices.
3 gloves garlic
Olive oil.
1 to 2 egg whites beaten slightly
1/2 To 3/4 cup seasoned bread panko bread crumbs.
Place pork slices , salt, pepper, garlic and generous amount of olive oil in a large baggie and refrigerate for a few hours.
Remove from refrigerator. Dip pork in egg whites and then into bread crumbs. Repeat until all pork has been dipped and breaded.
Place in heated skillet on low to medium. When browned, turn over and repeat. Add a little water and cover slightly. Watch so as not to darken too quickly. Center will be pink( not red). Cook longer if you prefer no pink.
Note; If necessary add a little water to skillet to add some moisture.
Another Note: after browning you can place in baking dish covered at 300 degrees for twenty minutes if desired for added convenience.
Photos are out of sequence but I’m guessing you know the gist!
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