 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A simple to make pork tenderloin, with the added little crunch of Panko crumbs. It goes well with mashed potatoes and green beans. Ingredients:
1 lemon |
5 -6 sprigs fresh italian parsley |
1 cup panko breadcrumbs (now available in most supermarkets) |
1/2 cup grated parmesan cheese |
1 teaspoon kosher salt |
1/2 teaspoon dried sage |
1/4 teaspoon pepper |
1 large egg (or 1/4 cup of egg beaters) |
2 teaspoons cornstarch |
1 lb whole pork tenderloin |
8 -10 fresh sage leaves |
1 cup whole milk (can substitute 2%) |
1 tablespoon butter or 1 tablespoon lowfat margarine |
1 (1 1/4 ounce) packet knorr garlic and herb sauce mix |
Directions:
1. .Preheat oven to 425°F.
2. With a zester or vegetable peeler, peel several strips of lemon peel (without any white pith). Chop finely for zest (1 tablespoon). Place in a shallow bowl. Squeeze juice of the lemon into a second shallow bowl. Chop parsley finely; add to lemon zest and stir in Panko, Parmesan cheese, salt, dried sage, and pepper until well-blended.
3. Add egg whites and cornstarch to lemon juice; beat vigorously with fork until well-blended. Dip pork into egg mixture (allowing excess to drip off). Roll in bread crumb mixture; press with fingertips to evenly coat.
4. Place in shallow baking pan; bake 20-25 minutes or until internal temperature of pork reaches 160 degrees. Use a meat thermometer to accurately ensure doneness. Let pork stand 5 minutes before slicing.
5. During the last 10 minutes of pork bake time, prepare sauce. Chop sage leaves finely (1 tablespoon); set aside. Into a small saucepan, put in milk, butter, and dry garlic herb sauce mix. Bring to a boil on medium heat, whisking until well-blended.
6. Reduce heat to medium-low. Stir in fresh sage; cook 2-3 minutes, stirring continuously, or until sauce thickens. Slice pork and serve with sauce.
|
|