Pork & Parmesan

I think I might have mentioned before that I struggle with pork.  I struggle cooking it and it not being too dry.  I struggle with finding recipes that I even want to try.  And I don’t know why that is.  The pork dishes I have made turned out positively lovely, and this is one of them!  Certainly adding it to my rotation.

Ingredients:

1 lb pork tenderloin
2 Tbs Italian bread crumbs
2 Tbs grated Parmesan cheese
1 tsp salt
1/8 tsp pepper
2 tsp olive oil
1 small onion, thinly sliced
1 minced clove garlic
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced

Preparation:

Cut tenderloin crosswise into 12 slices (I think I might have cut more than that, I just cut the whole thing), approximately 3/4″ thick.  Place cut tenderloin flat in large ziplock back, gently pound to 1/2″ thickness.  Once all pork has been flattened and removed, combine bread crumbs, Parmesan cheese, salt and pepper in same ziplock bag.  Add pork in batches and shake to coat.  Heat olive oil over medium-high heat in nonstick pan.  Saute pork 2-3 minutes per side; remove and keep warm.  Add onion, garlic, squash and zucchini  to skillet and saute 5 minutes or  until tender.  Serve with warm buttered, crusty bread.

Serves 4

Total time: 30 minutes

photo

*Derived from National Pork Board

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