Pork Tenderloin Milanese

Ingredients

Tenderloin

  • 2 lbs. Smithfield® Pork Tenderloin
  • 1 cup all-purpose flour
  • 3 whole eggs
  • 2 cups panko breadcrumbs
  • 1/4 cup olive oil
  • 2 Tbsp unsalted butter
  • Salt and pepper, to taste

Salad

  • 1 lemon, juiced
  • 1/4 cup extra virgin olive oil
  • 2 cups baby arugula, packed
  • 2 cups baby spinach, packed
  • 8 oz fresh peas
  • 2 radishes, thinly shaved
  • 1/3 cup sweet peas, blanched
  • 1/4 cup Parmesan cheese, shaved
  • Salt and pepper, to taste

Details

Product:

Smithfield® Pork Tenderloin

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

Tenderloin

  1. Cut pork c into 4 equal pieces.
  2. Place pork tenderloin in between two pieces of plastic wrap and using mallet pound it out until about 1/2” thick.
  3. Season with salt and pepper on both sides and set aside.
  4. Set standard breading procedure by putting seasoned flour in bowl.
  5. Crack and whisk eggs in a separate bowl and put panko in another bowl.
  6. Dredge pork on all sides in flour, then egg wash and finally panko breadcrumbs. Set aside. Repeat process with other pieces of pork.
  7. Add oil to large cast-iron skillet over medium heat. As soon as it begins to smoke lightly, add breaded pork. Cook for 3 to 4 minutes per side, or until golden brown.
  8. After flipping pork, add 1 tablespoon of butter per breaded tenderloin.
  9. Set aside some paper towels to drain off any excess oil.

Salad

  1. In large bowl, mix all ingredients for salad.
  2. Serve salad on top of the breaded pork.