Cutting the pork into long fillets before breading and cooking cuts down on time in the oven.
Preheat oven to 400F. Coat a rimmed baking sheet with cooking spray.
Holding a chef's knife at a 45? angle and perpendicular to the tenderloin, slice the pork into four long, thin "fillets"
Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg then press into the breading mixture until evenly coated on bith sides. (Discard leftover mixture.)
Place the pork on the prepared baking sheet. Bake until just parely pink in the center and an instant-read thermometer registers 145?, 14 to 16 minutes. Do not overbake or you'll be serving hockey pucks.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 4 | ||
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Calories: 714 | ||
Calories from Fat: 248 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 77mg | 24 % | |
Sodium 1923.8mg | 66 % | |
Potassium 665.3mg | 18 % | |
Total Carbohydrate 77.4g | 23 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 71.7g | ||
Protein 37.4g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 714
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