1 pound pork tenderloin
3 tablespoons bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
Freshly ground pepper
Olive oil, as needed
1 small onion, chopped
1 clove garlic, minced
Cut tenderloin crosswise into 8 slices, about 1 inch thick.
Flatten each slice to 1/2-inch thickness. Combine crumbs, cheese, salt and pepper. Dredge pork slices to coat. Add oil to a large heavy skillet and pan-fry meat slowly with onion and garlic about 8 minutes. If meat is done first, remove it to a plate and keep warm and continue to cook the onion and garlic until softened.
Thursday, January 18, 2001
