Prep 25 mins
Cook 25 mins
A simple to make pork tenderloin, with the added little crunch of Panko crumbs. It goes well with mashed potatoes and green beans.
- 1 lemon
- 5 -6 sprigs fresh Italian parsley
- 1 cup panko breadcrumbs (now available in most supermarkets)
- 1⁄2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1⁄2 teaspoon dried sage
- 1⁄4 teaspoon pepper
- 1 large egg (or 1/4 cup of Egg Beaters)
- 2 teaspoons cornstarch
- 1 lb whole pork tenderloin
- 8 -10 fresh sage leaves
- 1 cup whole milk (can substitute 2%)
- 1 tablespoon butter or 1 tablespoon lowfat margarine
- 1 (1 1/4 ounce) packetknorr garlic and herb sauce mix
- .Preheat oven to 425°F.
- With a zester or vegetable peeler, peel several strips of lemon peel (without any white pith). Chop finely for zest (1 tablespoon). Place in a shallow bowl. Squeeze juice of the lemon into a second shallow bowl. Chop parsley finely; add to lemon zest and stir in Panko, Parmesan cheese, salt, dried sage, and pepper until well-blended.
- Add egg whites and cornstarch to lemon juice; beat vigorously with fork until well-blended. Dip pork into egg mixture (allowing excess to drip off). Roll in bread crumb mixture; press with fingertips to evenly coat.
- Place in shallow baking pan; bake 20-25 minutes or until internal temperature of pork reaches 160 degrees. Use a meat thermometer to accurately ensure doneness. Let pork stand 5 minutes before slicing.
- During the last 10 minutes of pork bake time, prepare sauce. Chop sage leaves finely (1 tablespoon); set aside. Into a small saucepan, put in milk, butter, and dry garlic herb sauce mix. Bring to a boil on medium heat, whisking until well-blended.
- Reduce heat to medium-low. Stir in fresh sage; cook 2-3 minutes, stirring continuously, or until sauce thickens. Slice pork and serve with sauce.