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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 428
% Daily Value**
Total Fat 21g
33%
Saturated Fat 10g
15%
Unsaturated Fat 2g
Cholesterol 172mg
57%
Sodium 1010mg
42%
Total Carbohydrate 21g
7%
Dietary Fiber 1g
5%
Sugars 2g
Protein 37g
Vitamin A  3%Vitamin C  1%
Calcium  7%Iron  17%
Potassium  16%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Breaded Pork Tenderloin

Date Added: June 11, 2009

Ingredients:

3/4 Cup Dry Bread Crumbs
1/2 Teaspoon Salt (1 tsp)
1 Egg whites room temperature
2 Tablespoons Water ***NOTE
Dash Pepper Ground
3 Tablespoons Vegetable Oil + extra for pan
12 Ounces Pork Tenderloins trimmed of excess
1/4 Teaspoon Dried Rosemary Crushed
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Directions:

1. Cut the tenderloin in half lengthwise, but do not cut all the way through.

2. Open and flatten it on a cutting board. Pound with a meat mallet to 1/4 inch thickness.

3. Cut into three pieces. With a fork, beat egg, water, salt, crushed rosemary and pepper.

4. Dip the meat in the egg, then the crumbs and repeat.

5. Heat oil in a skillet medium high. Cook meat until browned and tender, turning once.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Pork, Beef, Rosemary allergies.
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