Thyme-Coated Pork Tenderloin
For family meals, roll pork tenderloin in a mixture of fresh breadcrumbs, dried thyme, and dried onion flakes. Day-old bread makes superior crumbs.
Yield: 4 servings (serving size: 3 ounces)
1 teaspoon dried thyme
1 teaspoon instant onion flakes
1 slice day-old hearty white bread (such as Pepperidge Farm), torn
2 large egg whites, lightly beaten
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400°.
Place thyme, onion, and bread in a food processor; pulse until fine breadcrumbs measure 1/3 cup. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.
CALORIES 165 (22% from fat); FAT 4.1g (sat 1.3g,mono 1.5g,poly 0.3g); IRON 1.7mg; CHOLESTEROL 63mg; CALCIUM 17mg; CARBOHYDRATE 5.5g; SODIUM 267mg; PROTEIN 25.1g; FIBER 0.8g
Cooking Light, SEPTEMBER 2003