Tonight I stole a recipe from ellysaysopa.vox.com
I love the new twist on pork tenderlion, I am used to just roasting it or putting it on the BBQ, this was GREAT!
The whole dish is pork tenderloin milanese with tomato topping & parmesan orzo. My husband loved it & it will be a "company" dish.
Pork Tenderloin Milanese
1 pork tenderloin = 1lb
2 eggs, beaten
1/2 cup bread crumbs
1/2 cup shredded parm or I used the Kraft mixture of Asiago & Parmesan
Salt & Pepper
Combine the breadcrumbs & cheese in a shallow bowl.
Slice the tenderloin into 1/2 inch thick medallions. Pound the tenderloins until they are a 1/4 inch thick with a mallet. Season with Salt & Pepper
In the meantime, heat a large skillet over medium heat, drizzle with olive oil.
Dip the thin slices in the egg then in the bread crumbs. Place into the hot pan & cook until pork is done. I had to do this in batches b/c I had a lot of pork. So I set the oven to 200 degrees to keep the ones that warm that were finished first.
1 14.5 oz can of tomatoes, diced
1 small onion diced
2-3 garlic cloves
3 Tbsp Balsamic vinegar
About 5 leaves of fresh basil, chopped
Heat a medium saucepan over medium-high heat. Drizzle with olive oil.
Add onions & cook until clear. Then add the garlic until you can smell it.
Deglaze the pan with the balsamic vinegar.
Stir in tomatoes, basil, salt and pepper.
I made this about 30-40 minutes before we actually ate so that all the spices would fuse together.
8 oz Orzo
2 Tbsp butter
1 garlic clove
2 1/2 cups chicken broth
1/4 cup of parmesan cheese or mixture
Heat the butter until melted. Add garlic & saute.
Stir in orzo. Coat with butter and toast slightly.
Stir in chicken broth & bring to a boil. Reduce heat to simmer until orzo is done. I ran out of chicken broth before the orzo was done so I added 1 more cup of chicken broth.
Remove from heat & add cheese.