1 (1-lb) pork tenderloin
1 cup Italian-style panko crumbs
1 tbsp olive or canola oil
salt to taste. optional
freshly ground black pepper, optional
Cut the pork tenderloin crosswise into 4 equal pieces. Make a cut through the middle of each piece almost all the way through. Open each piece up like a book. Using a meat mallet or a rolling pin, pound each piece to a thickness of 1/4-inch. Season with a little salt and pepper, if desired.
In a shallow plate or pie plate, beat the egg with a fork.
Place the panko crumbs in another shallow plate or pie plate beside the egg plate.
Coat the pork pieces in the egg then in the crumbs.
In a large nonstick skillet, heat the oil over medium heat. When oil is shimmering, add two of the pork pieces. Cook 4 to 5 minutes per side or until golden brown and crisp. Remove from skillet to drain on paper towels. Repeat the process with the other two pieces.
Serve with a green salad or a vegetable such as steamed broccoli.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.