Cheesy Pistachio Pork Tenderloin with Grilled Broccoli and Grape Tomatoes. Served with Cheddar Mashed Potatoes.
Ingredients
1 Pork Tenderloin
1 cup flour
1 1/2 cups panko
1 cup Sargento Chef Blends 4 State Cheddar Cheese
3 oz. pistachios with shells
salt and pepper
2 eggs
4 tablespoons water
oil
Instructions
Remove the silver skin from the pork tenderloin.
Cut into 1 1/2 inch pieces.
Pound the pieces to about 1/3 inch thick.
Season with salt and pepper.
Beat the eggs in a bowl big enough to dredge the cutlets into. Add the water.
Put the flour on a plate or a piece of waxed paper.
Chop the pistachios. Put them on another piece of waxed paper with the panko and Sargento Chef Blends 4 State Cheddar Cheese.
Dredge the cutlets in the flour, then the eggs. Then dredge the cutlets thru the panko mixture pressing the cheese and pistachios into the meat. Place on a cookie sheet that is lined with waxed paper or parchment paper. Refrigerate for at least 20 minutes to set the coating.
Place a little oil in a skillet. Cook the cutlets over medium heat until browned. Drain on a paper towel.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2016/07/18/cheesy-pistachio-pork-tenderloin-with-grilled-broccoli-and-grape-tomatoes/