• 3/4 pound pork tenderloin
  • 1/4 cup plain bread crumbs
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 2 medium tomatoes, cut into 1-inch pieces (about 2 cups)
Trim visible fat from pork and cut into 1-inch slices. Place slices between 2 pieces of plastic wrap and flatten with the bottom of a heavy pan or meat mallet to about 1/4 inch thick. Place breadcrumbs on a plate and season with pepper. Coat pork slices with the breadcrumbs making sure both sides are covered.
Heat oil in a large nonstick skillet over medium-high heat. Brown pork 1 minute, turn and brown second side 2 minutes until tender. Remove to a plate.Add garlic and tomatoes to the skillet and cook 3 minutes. Spoon tomatoes over pork and serve.

Serves 2
 
Nutritional based on serving of pork and Cauliflower Parmesan
Thin cut pork scaloppini takes only 5 minutes to cook and is served with a fresh tomato and garlic topping.
Cauliflower Parmesan is a simple side dish that goes well with the Pork Scaloppini.

Calories: 323 calories

Protein: 40 grams

Fat: 10 grams

Sodium: 214 milligrams

Cholesterol: 108 milligrams

Saturated Fat: 2 grams

Carbohydrates: 19 grams

Fiber: 5 grams