Spiced Pork Tenderloins with Mango Salsa

Lots of pork recipes in rotation in our house! 


Spiced Pork Tenderloins with Mango Salsa
Mango Salsa:

2 medium ripe mangos, peeled and coarsely chopped
2 medium kiwifruit, peeled and coarsely chopped
2 tablespoon(s) seasoned rice vinegar
1 tablespoon(s) grated, peeled fresh ginger
1 tablespoon(s) minced fresh cilantro leaves

Spiced Pork Tenderloins:
2 (about 1 pound each) whole pork tenderloins
3 tablespoon(s) all-purpose flour
1 teaspoon(s) salt
1 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
--------------------------------------------------------------------------------
Directions
1.Prepare Mango Salsa: In medium bowl, combine mangoes, kiwifruit, vinegar, fresh ginger, and cilantro. If not serving right away, cover and refrigerate up to 4 hours. Makes about 4 cups.

2.Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.

3.Meanwhile, cut each pork tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat. Place each tenderloin between 2 sheets of plastic wrap; with meat mallet or rolling pin, pound to 1/4-inch thickness. Cut each tenderloin into 4 pieces.

4.On waxed paper, mix flour, salt, cumin, coriander, cinnamon, and ground ginger. Add pork to spice mixture and turn to coat evenly.

5.Place pork on hot grill rack. Cover grill and cook pork 5 to 6 minutes or until lightly browned on both sides and pork just loses its pink color throughout, turning pork over once. Pass Mango Salsa to spoon over pork to serve.

Nutritional Information
(per serving)
Calories 215; Total Fat 6g; Saturated Fat 2g; Cholesterol 71mg; Sodium 455mg; Total Carbohydrate 15g; Dietary Fiber 1g; Sugars -- ;Protein 23g; Calcium --

Cinco de Mayo! Shredded Pork in Ancho-Orange Sauce (Chilorio)

This was awesome! Easy to prep, easy to make but is soooo delicious.

The recipe comes from our local newspaper...the hubs sent it to me as a request for dinner yesterday. It happens that yesterday was cinco de mayo and Pittsburgh marathon race day. Since he was making the effort to run an ungodly distance, I figured it was the least I could do to make this for him for after he finished (with a personal time record, I might add!)

The pic is from the article in the PG, not mine. I wouldn't be able to capture the yummy goodness with my um...skills.

Shredded Pork in Ancho-Orange Sauce (Chilorio)
Source: http://www.post-gazette.com/stories/life/whats-for-dinner/whats-for-dinner-shredded-pork-in-ancho-orange-sauce-685719/

3 pounds boneless pork shoulder or loin, preferably with some fat, cut into 2-inch chunks

1 1/4 cups freshly squeezed orange juice

1 1/4 cups water

1 1/4 teaspoons kosher salt, divided

4 ancho chiles (2 ounces), rinsed, stemmed and seeded

1/2 cup coarsely chopped white onion

4 cloves garlic

1/2 cup chopped fresh Italian parsley

1 teaspoon dried oregano, preferably Mexican

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper, or to taste

2/3 cup apple cider vinegar

3 tablespoons vegetable oil

16 flour tortillas, warmed

Guacamole or chopped avocado, for serving

Place pork in heavy 12-inch skillet or Dutch oven. Add orange juice, water and 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer for 40 to 45 minutes, or until most of the liquid has cooked away and the meat is lightly browned and has rendered most of its fat. Set aside to cool.

Meanwhile, place chiles in a bowl, cover with hot water and soak for 10 to 15 minutes, until softened.

Place chiles, along with 1 1/2 cups of their soaking liquid, in a blender or food processor, along with onion, garlic, parsley, oregano, cumin, the remaining 1/4 teaspoon salt, pepper and vinegar. Puree until completely smooth.

When cool enough to handle, shred pork with your hand or two forks and place it and any juices in a large bowl.

In the pot in which the meat was cooked, heat oil over medium heat. Pour in chile puree, bring to a simmer and simmer for 8 to 10 minutes, stirring often, until thickened and darkened. Toss in shredded meat and juices and cook until meat has absorbed most of the chile sauce, 20 to 25 minutes. Salt to taste.

Serve meat rolled up in warm tortillas or with tortillas on the side, with guacamole or chopped avocado. No cheese necessary!

Serves 8.

-- "Pati's Mexican Table" by Pati Jinich (Houghton Mifflin Harcourt, March 2013, $30)

Five-Spice Pork Kabobs

After losing the recipe over and over, as it was torn out of a magazine and tucked into God-knows-where, I am finally posting this.  FINALLY. 

During the week, we never have enough time to prep fancy dinners.  This is quick and easy, not to mention delicious.  I can't say enough about how much I love this sauce, it's soooooo good.  I keep telling myself that I need to make some extra for dipping after the pork is cooked...next time :)

We had this with some stir-fried snap peas and lo-mein noodles.

Five-Spice Pork Kabobs

Source:  http://www.bhg.com/recipe/pork/five-spice-pork-kabobs/

Ingredients
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons packed brown sugar
1 teaspoon Chinese five-spice powder
1 1/2 pounds pork tenderloin
8 bamboo or metal skewers (soak bamboo skewers in water to prevent scorching)
1/4 cup peanuts
1/4 cup cilantro sprigs
Lime wedges (optional)

Directions

1. For sauce, in a small bowl combine ketchup, soy sauce, brown sugar, and five-spice powder. For kabobs, trim tenderloin, slice thinly, and thread slices onto skewers. Brush skewered meat with some of the sauce.

2. Grill kabobs on the rack of an uncovered grill directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with peanuts and cilantro. If desired, serve lime wedges alongside.


Nutrition Facts (Five-Spice Pork Kabobs)
Servings Per Recipe 4,cal. (kcal) 280,Fat, total (g) 11,chol. (mg) 111,sat. fat (g) 3,carb. (g) 7,Monosaturated fat (g) 5,Polyunsaturated fat (g) 2,fiber (g) 1,sugar (g) 4,pro. (g) 38,vit. A (IU) 389,vit. C (mg) 6,Thiamin (mg) 0,Riboflavin (mg) 1,Niacin (mg) 13,Pyridoxine (Vit. B6) (mg) 1,Folate (µg) 16,Cobalamin (Vit. B12) (µg) 1,sodium (mg) 458,Potassium (mg) 804,calcium (mg) 30,iron (mg) 2,Percent Daily Values are based on a 2,000 calorie diet

Ginger-Dijon Glazed Pork Tenderloin

Another tasty South Beach recipe. Sorry no pics!

You know...you do eat REALLY well on this diet, lol. I don't think I was ever hungry at all during the first 2 weeks (Phase I). We had this with some steamed green beans and whipped cannellini beans.

Ginger-Dijon Glazed Pork Tenderloin

1 1/2 tablespoons Dijon mustard
1 tablespoon reduced-fat sour cream
1 teaspoon grated fresh ginger
1/4 teaspoon dried thyme
Salt
1 1/2 pounds pork loin
1 large garlic clove, thinly sliced
1 1/2 teaspoons extra-virgin olive oil
Freshly ground black pepper

Heat the oven to 450 degrees. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with olive oil and season with salt and pepper.

Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from heat.

Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150 degrees, about 30 minutes. Remove the pan from the oven and transfer the pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature. Serves 4.

Nutrition at a Glance Per serving: 267 calories, 11 g fat, 3 g saturated fat, 38 g protein, 2 g carbohydrate, 0 fiber, 327 mg sodium

Breaded Pork Cutlets with Gorgonzola Sauce

I kinda like when Norm goes to the grocery store. He randomly comes back with things that we can "use sometime". On this last trip, he brought back a package of pork cutlets and a package of boneless, skinless chicken thighs. I have made breaded pork cutlets before, but wanted something with some more taste. And a sauce. Nothing makes a meal like a good sauce!

I found this recipe on myrecipes.com and thought that the sage and thyme that is rubbed on the pork would complement the gorgonzola sauce that has become a staple in our house. It was really tasty...plus I had enough for leftovers to take for lunch the next day. We had it with some sauteed yellow squash, roasted garlic mashed potatoes and a salad on the side.

Breaded Pork Cutlets

(Source: myrecipes.com, originally from Cooking Light)

2 (1-ounce) slices white bread
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
Cooking spray
4 lemon wedges

Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.

Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.

Slow Cooker BBQ Pork Sammiches

The house smells so friggin' good right now...I have had a pork tenderloin cooking away in the crock pot all day. I am hungry for BBQ pork sandwiches - and have no idea why. They aren't something that I seek out to eat, but oh well! It gave me a chance to bust out the seldom-used crock pot.

I found a recipe on allrecipes.com that looked interesting - the pork gets cooked in a mix of coffee, whiskey, broth, worchestershire sauce and garlic, then gets drained, shredded, sauced and cooked come more. We're going to have the sandwiches on whole wheat rolls with fries (sweet potato for me, regular fries for Norm) and a salad.

Here's the recipe. I halved it for the two of us...and we'll still probably have enough for another meal. I have a feeling this will be revisited for tailgating when football season starts!

Slow Cooker Barbequed Pork for Sandwiches
(Source: allrecipes.com)

2 1/2 pounds boneless pork roast
salt and ground black pepper to taste
2 cups strong brewed coffee
2 tablespoons Worcestershire sauce
2 tablespoons bourbon whiskey
10 cloves garlic (i just used about 2 tsp of miced garlic since that's what I had)
3 cups beef broth
1 cup water
1 small onion, diced
1 pinch crushed red pepper flakes
2 (12 ounce) bottles barbeque sauce (I used about a 1/2 a bottle)

Season the roast with salt and pepper. Place the seasoned roast, coffee, Worcestershire sauce, bourbon whiskey, garlic, beef broth, water, onion, and red pepper flakes in a slow cooker set to LOW. Cook 3 to 4 hours. Scoop garlic cloves out of the cooker and mash with a fork; return the mashed garlic to the slow cooker. Cook another 3 to 4 hours. (*** note, since I used minced garlic I didn't have to do this...I just let it cook for about 7 hours or so)

Transfer roast to a large cutting board, and discard liquid. Shred the roast into strands using two forks, and return meat to the slow cooker. Stir in the barbeque sauce, and continue cooking on LOW for 1 to 3 hours.

Feta and Spinach Stuffed Pork Tenderloin

Another yummy pork recipe...this time from a pretty cool blog - Joelen's Culinary Adventures. I modified it a bit, and made it with some potatoes au gratin for a nice Sunday night dinner a while back (yes, still catching up on all the pics in my camera and random recipes strewn about). It could have used the sauce that Joelen's original recipe called for but I didn't want it to clash with the taters.

Here's what I did:
Sauteed some shallot, mushrooms, red pepper and garlic in some olive oil. Add about 1/2 a bag of frozen spinach and let it cook until it was thawed and heated thru.

Sliced the pork tenderloin lengthwise 3/4 of the way thru, and opened it like a book. Pounded out tenderloin to about 1/4-1/3 in thick.

Spoon the spinach mixture on one side, and topped it with about 1/4 of crumbled feta cheese. And rolled up the tenderloin, and tied it up with some cooking twine. Seasoned it with some salt, pepper and italian seasoning, and let it rest for about 30 minutes.

Popped it in the oven for about 35 minutes at 350 degrees. Took it out and let it rest for 10 minutes, tented with foil to keep warm. Slice and plate.

Chili Cumin Pork Tenderloin

This recipe comes courtesy of one of my favorite blogs Janet Is Hungry. We seem to eat a lot of pork tenderloin, so we're always looking for new ways to cook it....spicy rubs, glazes, sauces...you name it!

This spice rub was delicious, and we can't wait until the weather gets warmer to fire up the grill and grill the tenderloin. I cut the tenderloin into medallions, and rubbed the spice mix over each slice before letting sit for 30 minutes before cooking. We used our grill pan to cook it, and served the pork with butternut squash and mixed veggies.

Chili Cumin Pork Tenderloin

(Source: http://janetishungry.blogspot.com)

1 Tbsp chili powder

1 1/2 tsp ground cumin

1 1/2 tsp garlic powder

1 1/2 tsp oregano

1 tsp rosemary

1 tsp paprika

1/2 tsp pepper

1/2 tsp salt

1. Mix spices together and rub generously all over pork

2. Let the pork sit for about 30 minutes.

3. Grill pork on BBQ for 20-25 minutes, or until desired doneness.

Apple & Gorgonzola Pork Tenderloin

Ahhh another pork tenderloin recipe...

I fear that Norm's parents are beginning to think that all we can make is some sort of pork tenderloin. It seems like every time we have them over, there is always pork on the menu, only the sauce changes. Sometimes it's a gorgonzola sauce...or a dijon cream sauce...or even glazed with hoisin and say and grilled. **Sigh** oh well. There are rarely leftovers though, so I don't think serving pork in the future will be an issue = )

This recipe comes courtesy of Carrie's Kitchen Creations. Her pics made my mouth water, I had it starred in my Google reader for months, just waiting for a good time to make it. I love pork with fruit...my hubby, not so much. Or so he thought!!! We were trying to decide what to make and I mentioned that I had seen this amazing looking recipe on a food blog that had apples and gorgonzola. He turned up his nose, but failed to give me any other options, so he finally condeded. He was the first to say how delicious it was...so yeah!!! This opens up so many more culinary possibilities. I'll have to save this one for special occasions as it's way too much sugar (from the cider and the apple butter) for South Beach.

The pic at the beginning of the post is what it looked like before it went into the oven - pretty as a picture (but alas, my picture is not so pretty). The one below was after I pulled it out of the oven. After we sliced it, it lost some of it's prettiness.

Carrie's Kitchen Creations Fall Harvest Pork Tenderloin
Serves 4
1 (1 lb) pork tenderloin
2 apples, cut into 1/4 inch slices
3 tbs gorgonzola, crumbled (I used closed to 1/2 C of cheese, just because I love cheese!)
1 clove garlic, chopped
1/2 C apple butter
1/2 C apple cider
1 tsp ground ginger
1/2 tsp fresh ground pepper
1/8 tsp salt

Preheat oven to 325 degrees. Cut tenderloin lengthwise down the center (I made two slight cuts from the center cut to create little canals to place the apples in). Be careful to cut the tenderloin deep enough to open it up but not so deep you cut it in half.

Mix apple butter, apple cider, and ginger.

Coat bottom of 9x13 inch baking dish (mine is glass) with apple butter mixture. Lay tenderloin in dish so cut side is facing up. Place apple slices in canals previously created when cutting tenderloin. Sprinkle the crumbled gorgonzola down the center. Top with chopped garlic. Drizzle the rest of the apple butter mixture over the apples and gorgonzola. Sprinkle salt and fresh ground pepper over the top.

Bake for 25 minutes at 350 degrees. Cover with foil and bake another 30-35 minutes. Remove foil and slice to eat.

Pork Medallions with Dijon Cream Sauce

This is a recipe we've made so many times that I can pretty much make it with my eyes closed...it's such a great 'comfort food' type of dish and was fantastic this week with all the snow and ice that hit Pittsburgh. We had this with some mashed cauliflower (the sauce was yummy on the cauliflower!) and a salad. Sadly, my photography skills are severely lacking, the picture doesn't do the food justice.

This was originally found in Light & Tasty magazine a couple of years ago. We normally only make about 1/2 lb of pork since it's just us, but keep the original amount of sauce. I love me some good sauce, and in my opinion, the recipe doesn't make enough sauce!!! We have changed it up a bit to be more in line with the South Beach Diet by omitting the flour altogether. We used a Smithfield marinated pork loin cut into about 1/3 inch thick medallions.

Pork Medallions with Dijon Cream Sauce
(Source: Light & Tasty)

1 pork tenderloin (1 pound)
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3 green onions
1/3 cup white wine or chicken broth
1/2 cup fat-free evaporated milk (used fat-free half & half instead)
4 teaspoons Dijon mustard

Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm.

Slice green onions, separating the white and green portions; reserve green portion for garnish. In the same skillet, saute the white portion of green onions for 1 minute. Add wine or broth. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard.

Serve pork with Dijon sauce. Garnish with reserved green onions. Yield: 3 servings.

Slow-Cooker BBQ Pulled Pork

I have seen this recipe all over blogs for the last couple of months. It sounded great, and I figured it would be good tailgate food for a chilly day in Pittsburgh. It did not disappoint! Everyone liked it, and there was pretty much nothing left (and I doubled the recipe!) We served it on toasted hamburger buns - fresh off the grill!

I seasoned the pork before I put it into the crockpot...just salt, pepper, garlic salt. I think next time I might carmelized some onions to mix into the meat after it's cooked...or even toss onions in with the pork to cook.

Slow Cooker Pulled Pork
(Source: allrecipes.com)
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Pork Tenderloin With Gorgonzola Sauce

Ever since I saw this recipe on recipezaar.com, I've been waiting for just the right occasion to bring it out and wow dinner guests. The occasion happened this weekend when Norm's parents came over for dinner to meet the new kitty - Mr. Mittens. Norm wanted to have some sort of boring old pork...but noooooo! This was a great opportunity to bust out the fancy sauce. And wow was it good!!!!! I think everyone had seconds, and everyone raved about the sauce. We served the pork with said lucious sauce with steamed asparagus (friggin' yummy with the sauce) and baked potatoes (for his mom).

To be honest, I was scared that the sauce having an entire cup of gorgonzola was going to be overpowering, but it wasn't. The cheese, paired with the cream, wine and broth was a really delish combo. I already have plans to use the sauce on some pasta sometime...with some toasted walnuts and maybe some mushrooms. Ahhh...my mouth is watering all over again! A couple of modifications to the recipe...Instead of roasting the pork in the oven, Norm tossed it on the grill, and I used fat-free 1/2 & 1/2 in the sauce instead of the whipping cream.

I didn't get a chance to take a pic at dinner. His parents don't know about my obsession with taking pictures of my food, and I'd rather not explain it (hee hee) sooooo I'll snap a pic tonight as I'm having this for dinner tonight.

Pork Tenderloin With Gorgonzola Sauce
(Source: Recipe Zaar, originally from Bon Appetit)
Pork
1/4 C Dijon mustard
1T olive oil
1 T dried thyme
2 3/4 lb pork tenderloins

Sauce
1 T butter
1 T all-purpose flour
1 C whipping cream
1/4 C dry white wine
1/4 C reduced-sodium chicken broth
1 C crumbled gorgonzola (about 4 oz)

For the pork: Oil a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes. (I just used Pam in a frying pan to sear the meat)

Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook).

Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes. (We grilled it for about 20 minutes or so, until the internal temp was 150)

Meanwhile prepare the sauce.
Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.

Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.

Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.

Balsamic Glazed Pork Chops

So since our freezer is going to explode from being overstuffed with goodies, we are trying to make an effort to clean it out a little and using up some of the things that are taking up so much space (like the little single serve ice cream sundaes that I had to have...yum!). We had a package of 3 lonely pork chops in there that I was just going to bread and bake in the oven. That was until I saw this recipe on a blog called What Recipe? that looked delish...so I threw caution to the wind and decided to try it.

One tiny snag though...it called for 1/2 C of balsamic vinegar. I only had 1/4 c. BUT I also had this bottle of orange infused balsamic in the cupboard that I've been dying to try but the hubby doesn't care for fruit with meats and things so I had to be sneaky. I didn't tell him what was in it until after he tried it and said it was good = )

So here's the recipe with my modifications....I served this with roasted broccoli and cauliflower (tossed with EVOO, salt, pepper, a little garlic roasted at 425 for about 20 minutes) and some mashed potatoes. I'll upload the pic when I get a chance!

Balsamic-Glazed Pork Chops
(Source: What Recipe? Blog by Catherine)
1/2 cup chicken broth
1/2 cup balsamic vinegar (I used 1/4C regular balsamic and 1/4C orange infused balsamic)
2 tsp honey
1 tbsp butter (used spray butter to make it a little lighter)
1 tbsp olive oil (used Pam instead)
4 pork loin chops (I had 3 chops, trimmed)
salt
pepper
flour

Mix together the broth, vinegar and honey in a medium bowl. Set asideHeat pan over medium heat. Add butter and let melt until it starts to brown. Add in olive oil.

Season pork chops with salt and pepper. Dredge through flour and place in pan. Sautee 4 minutes on each side or until mostly cooked through. Remove from pan and keep warm.

Deglaze the pan with the balsamic sauce. Using a whisk, loosen the browned bits from the bottom of the pan. Bring to a boil, reduce heat and add the pork chops back in, turning occasionally to coat on all sides. Simmer until the sauce has reduced to about 1/4 cup. Plate the pork chops, drizzle with sauce, and serve.

A Visit From My Parents

Wow, it's been so long since I had some time to do some blogging! Now I'm playing catch-up....

My parents came in for the afternoon from Johnstown last Saturday to have lunch. We haven't seen them since the wedding over two months ago, so it was nice to catch up for a little bit.

For lunch I made a yummy breaded pork chop recipe that I tried a couple of weeks ago from Eating Well magazine. The original recipe called for a pork tenerloin, trimmed into cutlets. I used chops instead. It was definitely a keeper! I had that along with some roasted red potatoes (just halved, mixed with EVOO, salt, pepper and garlic and roasted), and a tomato/zucchini gratin (from the Food Network) and baby spinach salad. For dessert we had pear pie served with some vanilla cool whip.

Golden Baked Pork Cutlets
Source: Eating Well Magazine

1 lb pork tenderlion, trimmed
1/2 C dry breadcrumbs
1 t sugar
1/2 t paprika
1/2 t onion powder
1/2 t salt
4 tsp canola oil (I used EVOO)
1 large egg white, lightly beaten
4 tsp cornstarch

Preheat oven to 400 degrees farenheit. Coat a rimmed baking sheet with cooking spray.

Cut tenderloin into 4 long thin "fillets" (hold chef's knife at 45 degree angle and perpendicular to the tenderloin)

Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. 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. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (discard leftover egg and breading mixture)

Place pork on the prepared baking sheet. Bake until just barely pink in the center and an instant read thermometer registers 145 degrees, about 14-16 minutes.

Tomato and Zucchini Gratin
(Source: Emeril Lagasse, foodnetwork.com)

1 pound Creole or beefsteak tomatoes, 1/4-inch slices
1 pound zucchini, 1/4-inch slices (I used zucchini and yellow squash)
3 tablespoons olive oil
1 cup fine bread crumbs
1/2 cup finely chopped mild herbs (basil, chervil, tarragon, etc.)
1/2 cup grated Parmigiano-Reggiano Salt and pepper
Garnish: parsley, Essence

Preheat the oven 400 degrees. Lightly grease four individual gratin dishes with olive oil. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season the bread crumbs with salt and pepper. Alternate layers of the tomatoes and zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top the vegetables. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown. Garnish with parsley and Essence.

**I also had some cippoline onions that I sliced up and layered with the veggies. Overall the dish was 'ok'. I personally didn't think it had a lot of flavor, but everyone really liked it.