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Pork Cutlets with Pan-Roasted Tomatoes

Photo: Anna Williams
Prep time 20 mins
Other time 20 mins
Yield Makes 4 servings

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/4 cup fresh flat-leaf parsley
  • 1 cup dry bread crumbs
  • 2 1/2 tablespoons kosher salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons olive oil
  • 8 Roma (plum) tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme

Nutrition Information

  • calories 416
  • caloriesfromfat 41 %
  • fat 19 g
  • satfat 2 g
  • cholesterol 127 mg
  • sodium 941 mg
  • carbohydrate 31 g
  • fiber 3 g
  • sugars 6 g
  • protein 31 g

How to Make It

  1. Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick. Place the flour on a plate.

    In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs.

    Heat 2 tablespoons of the oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch. Transfer to plates.

    Wipe out skillet. Heat the remaining oil over medium-high heat. Cut the tomatoes into wedges. Add them to the skillet with the vinegar, thyme, and the remaining salt and pepper. Cook for 7 minutes. Add the pork.