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Cornmeal Crusted Pork

Makes: 4 servings
Cook 8 mins to 10 mins Start to Finish 20 mins
Cornmeal Crusted Pork
Ingredients
  • 1/2  cup  yellow cornmeal
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
  • 1  egg, lightly beaten
  • 1  tablespoon  water
  • 1  pound  pork tenderloin, cut in 1/2-inch thick slices
  • 2  tablespoons  olive oil or cooking oil
  • 12  ounces  fresh green beans
  • 2  medium  zucchini and/or yellow summer squash, thinly bias-sliced
  • 2  tablespoons  fresh oregano leaves
Directions

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.

Nutrition Facts (Cornmeal Crusted Pork)
  • Servings Per Recipe 4,
  • cal. (kcal) 310,
  • Fat, total (g) 13,
  • chol. (mg) 127,
  • sat. fat (g) 3,
  • carb. (g) 21,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 3,
  • pro. (g) 29,
  • vit. A (IU) 826,
  • vit. C (mg) 31,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 385,
  • Potassium (mg) 900,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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