Original found on Allrecipes.com
Cut tenderloin crosswise into 12 slices, approx. 3/4 inch thick. Place each slice on side and flatten with heel of hand to 1/2 inch thickness. Combine crumbs, cheese, salt and pepper; dredge pork slices to coat.
Heat oil over med-hi heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini to skillet and saute 5 minutes or until tender.
Very easy. Added about 1 teaspoonful of herb blend to the crumbs. May need to add extra oil to pan. Watch carefully to prevent burning.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 194 | ||
Calories from Fat: 58 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 74.6mg | 23 % | |
Sodium 181.3mg | 6 % | |
Potassium 644mg | 17 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.3g | ||
Protein 25.6g | 37 % | |
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: 194
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