- 1 (1-pound) pork tenderloin, trimmed
- 2 tablespoons flour
- 3/4 teaspoon salt, divided
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil, divided
- Cooking spray
- 1 cup vertically sliced onion (about 1 medium)
- 3 garlic cloves, thinly sliced
- 1 cup tomato-and-basil pasta sauce
- 1/4 teaspoon crushed red pepper
- 3 tablespoons chopped fresh basil
- 2 tablespoons grated Parmesan cheese
- calories 227
- caloriesfromfat 30 %
- fat 7.5 g
- satfat 2.1 g
- monofat 3.6 g
- polyfat 0.7 g
- protein 26.8 g
- carbohydrate 12.6 g
- fiber 1.8 g
- cholesterol 76 mg
- iron 2.2 mg
- sodium 734 mg
- calcium 90 mg
How to Make It
Preheat oven to 450°.
Cut pork crosswise into 12 (1-inch-thick) pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine flour, 1/2 teaspoon salt, and black pepper in a shallow dish. Dredge pork in flour mixture. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of pork; cook 2 minutes on each side or until browned. Remove pork from pan. Repeat with remaining 1 teaspoon oil and remaining pork.
Coat pan with cooking spray. Add onion and remaining 1/4 teaspoon salt; sauté 2 minutes. Add garlic; sauté 5 minutes or until onions are golden brown. Stir in sauce and red pepper; cook 30 seconds. Remove from heat; stir in basil.
Place pork on a jelly-roll pan coated with cooking spray. Top each piece with about 1 tablespoon pasta sauce mixture and 1/2 teaspoon cheese. Bake at 450° for 5 minutes or until pork is done and cheese is melted.
Wine note: These savory pork cutlets take much of their flavor from the tomato-basil sauce. Tomatoes are, of course, high in acidity, and basil has a distinct herbal tang. Both factors work well with a juicy, medium-bodied Italian red that's not too powerful or tannic. Italian Dolcettos fill the bill perfectly. A delicious wine: Conterno Fantino Dolcetto d'Alba "Bricco Bastia" 2005 ($21). -Karen MacNeil