Prep Time: 10 minutes
Cook Time: 25 minutes
2 lb pork tenderloin, trimmed, sliced, and pounded flat
1 bunch flat-leaf parsley
2 cups spinach
1/2 cup sliced almonds
1 garlic clove peeled
1/4 cup shredded parmesan
1 tsp crushed red pepper
1/2 Lemon Juiced, Zest save for garnish
1/4 cup olive oil
1/4-1/2 cup gin
1 cup flour
1 cup panko bread crumbs
1/2 cup canola oil
1 tsp salt
1 tsp garlic powder
1 tsp Italian seasoning
Salt to taste
This recipe is great with roasted Potatoes and Zoodles.
First, let’s talk pork. To trim the pork tenderloin, remove all the silver skin, or as much as possible. Trimming the fat makes for a more tender pork tenderloin. Cut the pork about 1/2 inch thick. Then with a tenderizing tool (flat side) or the back of a heavy pan, pound out the tenderloin to 1/4 inch thick. Set aside.
Set out 3 bowls. Think FEB. Flour, Egg, Breadcrumbs. Season the flour and breadcrumbs with salt, garlic powder, and Italian seasoning. Take each tenderloin filet and dredge in flour, egg, and breadcrumbs. Repeat the process until complete.
In a large frypan, add the canola oil and bring to medium-high heat. To test out the oil, take a little piece of the panko and add to the oil. If it sizzles, you are ready to go. Place the pork in the oil away from you to prevent splatter. Cook for 4 minutes each side. Repeat the process and set the pork aside on a paper towel-lined baking sheet or dish.
For the pesto, add the parsley, spinach, almonds, garlic, parmesan, crushed red pepper, lemon juice, olive oil, salt and gin to a food processor and mix for about 3 minutes. Taste and see if you need to add more lemon, crushed red pepper or salt.
Top the pan-fried pork tenderloin with the pesto and serve with roasted potato and some zoodles. Add Zest on top for an added lemon flavor. Enjoy.
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