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Source: National Pork Board

Parmesan Pork Tenderloin
The breaded pork is delicious alongside pasta dressed with a little olive oil and garlic. A green salad rounds out the meal. You can buy breadcrumbs or, even better, make your own in the blender. Two slices of bread make one cup of crumbs.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
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One 1- pound pork tenderloin
3 tablespoons plain, fine breadcrumbs
1 tablespoon grated parmesan cheese
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
1 1/2 small onions, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash, thinly sliced

Cut the pork tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Put the slices on a work surface and flatten each one with the heel of your hand or with a meat mallet to a thickness of about 1/2 inch.
In a shallow dish, stir together the breadcrumbs, parmesan cheese, salt and pepper. Lay each slice in the mixture to coat both sides.
In a large nonstick frying pan or sauté pan, heat the oil over medium-high heat and when hot, sauté the pork slices for 2 to 3 minutes on each side. Remove the pork from the pan and set aside, covered, to keep warm.
Add the onion and garlic to the pan and stir for about 30 seconds to give the garlic time to release its fragrance. Add the zucchini or squash and sauté for about 5 minutes or until tender. Serve the pork slices with the vegetables on the side.

Per Serving: 168 calories; 9 g fat; 2 g saturated fat; 279 mg sodium; 5 g carbohydrate; 1 g fiber; 17 g protein

Courtesy National Pork Board

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