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Cornmeal makes a tasty and crisp crust for pork tenderloin slices in this easy weeknight dish. Quickly cooking the pork, just a couple of minutes per side, ensures that it remains moist and delicious. Fresh green beans and zucchini are cooked in the same skillet, making for easy cleanup. Your whole family will enjoy the fresh, light flavors in this meal, perfect for spring.
Ingredients
- 1/2 cup yellow cornmeal
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 egg, lightly beaten
- 1 Tbsp. water
- 1 lb. pork tenderloin, cut in 1/2-inch thick slices
- 2 Tbsp. olive oil or cooking oil
- 12 oz. fresh green beans
- 2 medium zucchini and/or yellow summer squash, thinly bias-sliced
- 2 Tbsp. fresh oregano leaves
Directions
- 1In a shallow dish combine cornmeal, salt and pepper. In another shallow dish combine egg and water. Dip pork in egg mixture and then in cornmeal mixture to coat.
- 2Heat oil in a very large skillet over medium-high heat. Add pork and cook 2 minutes per side or until no pink remains. Remove to serving platter. Add beans and zucchini to skillet; cook and stir 6 to 8 minutes or until crisp-tender. Add salt and pepper to taste; toss. Serve along side pork. Sprinkle with oregano leaves. Makes: 4 servings
- 3Pantry Items: salt, pepper, oil, egg
Recipe Source
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- Main Ingredient: pork
- Category: main dish, meats
- Specialty Collections: 5 or fewer ingredients
- Cuisine: american
- Source: Better Homes and Gardens
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