Cut tenderloin crosswise into 8 slices, approximately 1-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Saute slowly, with onion and garlic, in oil in large skillet for 10 minutes.
Republished with permission, National Pork Council
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4|
|Calories from Fat: 57 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 73.5mg||23 %|
|Sodium 148.5mg||5 %|
|Potassium 509.6mg||13 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.3g|
|Protein 25.2g||36 %|
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Calories per serving: 205
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