• 1 pound pork tenderloin
  • 3 tablespoons bread crumbs, fine
  • 1 tablespoon Parmesan cheese, grated
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons vegetable oil
  • 1 1/2 small onion, thinly sliced
  • 1 clove garlic, minced
  • 2 small zucchini, OR summer squash, thinly sliced

Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and sauté 5 minutes or until tender.

Serves 4

Add seasoned bread crumbs to add more kick to this dish. Serve these breaded pork medallions with tortellini and a tossed salad.

Calories: 168 calories

Protein: 17 grams

Fat: 9 grams

Sodium: 279 milligrams

Cholesterol: 51 milligrams

Saturated Fat: 2 grams

Carbohydrates: 5 grams

Fiber: 1 grams