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    You are in: Home / Cookbooks / Pork Tenderloin
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    Pork Tenderloin

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    Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit.

    Recipe #108948

    8 Reviews |  By Brenda.

    Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.

    Recipe #206696

    I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.

    Recipe #41927

    'Enjoy the best of two countries in one meal! A traditional Austrian dish, schnitzel makes a mouthwatering meal when served with a creamy sauce flavored with Gouda, a cows’ milk cheese named after the city of Gouda in the Netherlands.'. Local recipe. Serving suggestion from original recipe introduction: 'This feel-good comfort food begs for fresh, sauteed vegetables and seared apples tossed with onions, butter and thyme.' What I served: mashed potatoes with green onions, little bit of plain yogurt, salt; and a medley of steamed carrots (standard, yellow, indigo) and fresh green beans. The oil was reduced from 1 1/2 cups to 1/2 cup. I cooked the chops for 5 minutes each side in 1/4" of oil on medium heat.

    Recipe #466572

    8 Reviews |  By Bergy

    Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe.

    Recipe #33052

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