Pecan Pork Recipe
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Satisfy a craving for breaded pork tenderloin with this spicy, nut-coated version.
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)
- 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.
- 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.
- Coat pork as above; cover and chill up to 2 hours before cooking.
- 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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