Post by marlaoh on Mar 19, 2004 7:32:07 GMT -6
Pecan Pork
• 12 ounces boneless pork loin
• 1 egg, beaten
• 1 egg white, beaten
• 3 tablespoons Dijon-style mustard
• 1/4 to 1/2 teaspoon ground red pepper
• 1/3 cup fine dry bread crumbs
• 1/3 cup ground, toasted pecans
• 1/3 cup all-purpose flour
• 2 tablespoons cooking oil
• Sliced fresh chili peppers (optional)
1. Slice pork loin crosswise into 4 equal slices. Place meat between 2 sheets of plastic wrap; pound with the flat side of a meat mallet to 1/4-inch thickness. In a shallow bowl combine beaten egg, beaten egg white, mustard, and ground red pepper. In another bowl combine bread crumbs and pecans.
2. Coat pork in flour. Dip slices, 1 at a time, into the egg mixture, then coat with crumb mixture. In a 12-inch skillet heat oil over medium-high heat. Add pork. Cook, uncovered, for 6 to 8 minutes or until tender and juices run clear, turning once. Top each serving with fresh chili peppers, if desired. Makes 4 servings.
• 12 ounces boneless pork loin
• 1 egg, beaten
• 1 egg white, beaten
• 3 tablespoons Dijon-style mustard
• 1/4 to 1/2 teaspoon ground red pepper
• 1/3 cup fine dry bread crumbs
• 1/3 cup ground, toasted pecans
• 1/3 cup all-purpose flour
• 2 tablespoons cooking oil
• Sliced fresh chili peppers (optional)
1. Slice pork loin crosswise into 4 equal slices. Place meat between 2 sheets of plastic wrap; pound with the flat side of a meat mallet to 1/4-inch thickness. In a shallow bowl combine beaten egg, beaten egg white, mustard, and ground red pepper. In another bowl combine bread crumbs and pecans.
2. Coat pork in flour. Dip slices, 1 at a time, into the egg mixture, then coat with crumb mixture. In a 12-inch skillet heat oil over medium-high heat. Add pork. Cook, uncovered, for 6 to 8 minutes or until tender and juices run clear, turning once. Top each serving with fresh chili peppers, if desired. Makes 4 servings.