Cornmeal Crusted Pork
A light dusting of cornmeal makes a tasty crust for pork. Serve with beans and zucchini or summer squash for a colorful and healthy meal.
Ingredients
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1/2 cup yellow cornmeal
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1/2 tsp. salt
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1/2 tsp. ground black pepper
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1 egg, lightly beaten
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1 Tbsp. water
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1 lb. pork tenderloin, cut in 1/2-inch thick slices
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2 Tbsp. olive oil or cooking oil
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12 oz. fresh green beans
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2 medium zucchini and/or yellow summer squash, thinly bias-sliced
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2 Tbsp. fresh oregano leaves
Directions
1.
In a shallow dish combine cornmeal, salt and pepper. In another shallow dish combine egg and water. Dip pork in egg mixture and then in cornmeal mixture to coat.
2.
Heat oil in a very large skillet over medium-high heat. Add pork and cook 2 minutes per side or until no pink remains. Remove to serving platter. Add beans and zucchini to skillet; cook and stir 6 to 8 minutes or until crisp-tender. Add salt and pepper to taste; toss. Serve along side pork. Sprinkle with oregano leaves. Makes: 4 servings
3.
Pantry Items: salt, pepper, oil, egg
Nutrition information
Calories 310, Total Fat 13 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 127 mg, Sodium 385 mg, Carbohydrate 21 g, Total Sugar 3 g, Fiber 5 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 52%, Calcium 6%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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