Source: National Pork Board

Sauteed pork tenderloin in a cheesy crumb crust.

Servings

1 lb Pork, tenderloin, lean, raw
3 tbsp Bread Crumbs, plain, grated, dry
1 tbsp grated Parmesan cheese
1 tsp salt
0.12 tsp black pepper
2 tsp vegetable oil
1 small onions , chopped
1 medium garlic cloves , minced

1 Cut tenderloin crosswise into 8 slices, each approximately 1 inch thick.
2 Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness.
3 Combine breadcrumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
4 Heat oil in a large skillet. Saute tenderloin slices with onion and garlic for 10 minutes, turning once.

Use seasoned bread crumbs to add more kick to this dish.