Thyme-Coated Pork Tenderloin

Photo: Karry Hosford

For family meals, roll pork tenderloin in a mixture of fresh breadcrumbs, dried thyme, and dried onion flakes. Day-old bread makes superior crumbs.

Yield: 4 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 22%
  • Fat: 4.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 25.1g
  • Carbohydrate: 5.5g
  • Fiber: 0.8g
  • Cholesterol: 63mg
  • Iron: 1.7mg
  • Sodium: 267mg
  • Calcium: 17mg

Ingredients

  • 1 teaspoon dried thyme
  • 1 teaspoon instant onion flakes
  • 1 slice day-old hearty white bread (such as Pepperidge Farm), torn
  • 2 large egg whites, lightly beaten
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Place thyme, onion, and bread in a food processor; pulse until fine breadcrumbs measure 1/3 cup. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.
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