Cutting the super-low-fat pork tenderloin into long fillets makes it quick-cooking.
Serve with a medley of steamed vegetables and a side of mashed potatoes for a taste of nostalgia.
Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
Lightly beat egg white with a fork in another shallow dish.
Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.
(Discard leftover mixture.)
Place the pork on the prepared baking sheet.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Tips
Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear bread into pieces and process in a food processor until coarse crumbs form.
One slice of bread makes about 1/2 cup fresh crumbs.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
One slice of fresh bread makes about 1/3 cup dry crumbs.
Or use prepared coarse dry breadcrumbs.
We like Ian’s brand labeled Panko breadcrumbs.
Find them in the natural-foods section of large supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
