Description
Slices of pork tenderloin are breaded and pan-fried, then topped with a tangy lemon-caper sauce for a quick weeknight meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 pound pork tenderloin
- 2 large eggs
- 1 cup whole wheat breadcrumbs
- 1/2 cup grated Romano cheese
- 5-10 sprigs fresh thyme, leaves removed
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 lemon
- 2 tablespoons nonpareil capers, drained
- 1 tablespoon unsalted butter
Instructions
- Coat the bottom of a large nonstick skillet with olive oil and put over medium heat on the stovetop.
- Slice the pork into 8 medallions. Pound each slice to approximately 1/2-inch thick. Pat the pork dry with paper towels.
- Add eggs to a shallow dish and beat with a fork. In another dish, add the breadcrumbs, cheese, thyme leaves, salt, and pepper. Dredge the pork in the egg, then in breadcrumb mixture, letting excess fall off.
- Fry pork in batches in skillet until golden brown and cooked through. When pork is done, remove to a plate and tent with foil or keep in a low oven to retain heat.
- Once all of the pork is done and out of the pan, add lemon juice and capers to the hot pan and stir to deglaze. Add butter until melted, then pour over pork.
Nutrition
- Serving Size:
- Calories: 394
- Sugar: 3.4 g
- Sodium: 652.1 mg
- Fat: 18 g
- Saturated Fat: 5.9 g
- Carbohydrates: 24.5 g
- Fiber: 1.6 g
- Protein: 33.1 g
- Cholesterol: 181.7 mg
Keywords: pork tenderloin, cutlet, breaded
