Pork Cutlets with Pan-Roasted Tomatoes

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

Preparation

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.