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Ingredients
| cornmeal: 1 cup |
| salt: 1/2 tsp (and black pepper) |
| eggs: 1 |
| water: 1 tsp |
| pork tenderloin: 1 lb |
| olive oil: 2 tsp |
| canned green beans: 12 oz |
| summer squash: 2 |
| fresh oregano (ground): 2 tsp |
Cornmeal-crusted pork
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
1. In 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.
2. Heat 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
3. Pantry Items: salt, pepper, oil, egg