Pecan Pork
Satisfy a craving for breaded pork tenderloin with this spicy, nut-coated version.
Ingredients
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12 ounces boneless pork loin
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1 egg, beaten
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1 egg white, beaten
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3 tablespoons Dijon-style mustard
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1/4 to 1/2 teaspoon ground red pepper
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1/3 cup fine dry bread crumbs
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1/3 cup ground, toasted pecans
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1/3 cup all-purpose flour
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2 tablespoons cooking oil
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Sliced fresh chili peppers (optional)
Directions
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.
Make-Ahead Tip
Coat pork as above; cover and chill up to 2 hours before cooking.
Nutrition information
Calories 326, Total Fat 21 g, Saturated Fat 4 g, Cholesterol 92 mg, Sodium 404 mg, Carbohydrate 16 g, Fiber 1 g, Protein 18 g. Daily Values: Vitamin A 3%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Almond-Crusted Pork with Honey-Mustard Dipping Sauce
Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick. The resulting pork "fingers" are great dipped in this surprisingly simple, delicious honey, soy and mustard sauce.
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