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Pecan Pork

Source of Recipe

Marla


Recipe Introduction

Satisfy a craving for breaded pork tenderloin with this spicy, nut-coated version.

List of Ingredients

12 ounces boneless pork loin
1 egg, beaten
1 egg white, beaten
3 tablespoons Dijon-style mustard
1/4 to 1/2 teaspoon ground red pepper
1/3 cup fine dry bread crumbs
1/3 cup ground, toasted pecans
1/3 cup all-purpose flour
2 tablespoons cooking oil
Sliced fresh chili peppers (optional)






Recipe

1. Slice pork loin crosswise into 4 equal slices. Place meat between 2 sheets of plastic wrap; pound with the flat side of a meat mallet to 1/4-inch thickness. In a shallow bowl combine beaten egg, beaten egg white, mustard, and ground red pepper. In another bowl combine bread crumbs and pecans.
2. Coat pork in flour. Dip slices, 1 at a time, into the egg mixture, then coat with crumb mixture. In a 12-inch skillet heat oil over medium-high heat. Add pork. Cook, uncovered, for 6 to 8 minutes or until tender and juices run clear, turning once. Top each serving with fresh chili peppers, if desired. Makes 4 servings.
3. Make-Ahead Tip: Coat pork as above; cover and chill up to 2 hours before cooking.