Italian pork tenderloin |
| Name: |
Liz Toepfer |
| Base: |
Scott Air Force Base |
| Recipe: |
This recipe has been in my dad's italian family for years.
it is so simple.
you will need:
1 pork tenderloin
italian bread crumbs
2 tblsp oilve oil
1 garlic clove
2 eggs
break open eggs and whisk in bowl with either salt and pepper or I use Mrs. Dash tableblend(no salt to worry about, hubby is allergic to iodine). Cut tenderloin into 1 inch thick round slices with a sharp knife. Dredge first into egg batter and then into breading. Heat skillet on medium heat and add olive oil. Press garlic clove into hot oil with garlic press. Once garlic starts to turn a light golden color, add breaded tenderloin to pan and sear on both sides till done in the middle(usually no more than 6-10 minutes) When done, pat oil off and sprinkle with fresh grated parmesean cheese while still hot. Serve with marinara sauce or eat plain. They are a great appetizers or paired with some mashed potatoes and green beans, make a great dinner. Serve with white or red wine and you have an authentic italian meal that serves at least 2-4 people depending on how much tenderloin you have. Enjoy!
Balesimo!
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