Better Homes & Gardens
This modern twist on pork tenderloin slices the long cut of meat first, then coats each slice in a savory cornmeal batter before pan frying. An accompanying side dish of squash and green beans is cooked in the same pan, making the meal as easy to clean up as it is to prepare.
- ½ cup yellow cornmeal,
- ½ teaspoon salt, divided,
- ½ teaspoon ground black pepper, divided,
- 1 egg, lightly beaten,
- 1 tablespoon water,
- 1 pound pork tenderloin, cut into 1/2-inch-thick slices,
- 2 tablespoons olive oil or canola oil,
- 12 ounces fresh young green beans, trimmed,
- 2 medium zucchini and/or yellow summer squash, thinly bias-sliced,
- Snipped fresh oregano and/or oregano sprigs (optional),
In a shallow dish, combine cornmeal, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, combine egg and water. Dip pork slices into egg mixture and then into cornmeal mixture, turning to coat all sides.
In a very large skillet, heat oil over medium-high heat. Add pork slices in a single layer. Cook for 4 to 6 minutes, or until slightly pink in the center and juices run clear, turning once halfway through cooking time. Transfer pork to a serving platter; keep warm.
Add green beans and zucchini (or squash) to the skillet; cook and stir for 6 to 8 minutes or until crisp-tender. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Serve with the pork. If desired, garnish with oregano.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.