Ingredients
1 pound pork tenderloin
3 Tbs. fine dry bread crumbs
1 Tbs. grated parmesan cheese
1 tsp. salt
1/8 tsp. pepper
2 tsp. vegetable oil
1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash, thinly sliced
3 Tbs. fine dry bread crumbs
1 Tbs. grated parmesan cheese
1 tsp. salt
1/8 tsp. pepper
2 tsp. vegetable oil
1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash, thinly sliced
Directions:
1. 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.
2. Combine crumbs, parmesan cheese, salt & pepper; dredge pork slices to coat
3. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm.
4. Add onion, garlic, and zucchini or squash to skillet and saute 5 minutes or until tender
Makes 4 servings
*Recipe found on allrecipes.com
2. Combine crumbs, parmesan cheese, salt & pepper; dredge pork slices to coat
3. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm.
4. Add onion, garlic, and zucchini or squash to skillet and saute 5 minutes or until tender
Makes 4 servings
*Recipe found on allrecipes.com
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