I had a piece of pork tenderloin that I needed to use up, so I decided to make something with pantry items for dinner tonight. It turned out really good, and pretty easy for a weeknight. We really liked the tanginess of the capers and lemon juice with the pork. I tried to keep track of what I did as I was cooking, but the amounts are approximate. The fresh thyme from my garden was great in this dish. I served it with blueberry couscous and lima beans.
Breaded Pork Tenderloin with Lemon Caper Sauce
Ashley Covelli
1lb pork tenderloin
2 eggs
1 cup whole wheat breadcrumbs
1/2 cup grated Romano cheese
5-10 sprigs fresh thyme, leaves removed
kosher salt and freshly ground black pepper, to taste
1 lemon
2T capers
1T butter
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, and pour over pork. Enjoy!
MacGourmet Rating: 4 StarsLabels: breadcrumb, caper, cheese, covelli, pork, romano, sauce, tenderloin, thyme