1/4 c all-purpose flour
2 tbsp yellow cornmeal
1/2 tsp salt
1/4 tsp ground black pepper
1 pork tenderloin (approx 1 lb)
1/4 c butter or margarine, divided
1/2 c chicken broth
2 tbsp fresh lemon juice
2 tsp lemon zest
1 clove garlic, pressed
1 tbsp snipped fresh parsley (optional)
1. Combine flour, cornmeal, salt and black pepper in shallow dish. Slice pork into 2-inch thick slices. Using the flat side of meat tenderizer, flatten pork to 1/4 inch thickness. Coat both sides with flour mixture, shaking off excess.
2. Heat large skillet over medium-high heat until hot. Place 3 tbsp of the butter in skillet, swirl until melted. Add half of the pork slices to skillet; cook 3 minutes on each side or until pork is golden brown and centers are no longer pink. Remove from skillet to platter; keep warm. Repeat with remaining pork.
3. Add broth, lemon juice, zest, and garlic to skillet. Heat over medium heat 1-2 minutes. Add remaining butter to skillet; swirl until melted. If desired, sprinkle parsley over pork. Carefully pour sauce over pork slices; serve immediately.
U.S. Nutrients per serving: Calories 280, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 105 mg, Carbohydrate 11 g, Protein 25 g, Sodium 550 mg, Fiber less than 1 g
We served ours with mashed potatoes and macaroni & cheese with lemonade to drink. I sliced the lemon (after zesting it) and added to the lemonade for looks and a little extra punch. It was sooo yummy! And really quick, too. From start to finish, it took approx. 30 minutes to make. I hope you get the chance to try it and I hope it's yummy for you and your family, too!