Recipes

Pairs Well With

• Pinot Noir

Serves 4

Ingredients

1 pork tenderloin, trimmed (1 to 1 1/4 pounds)

1/2 cup seasoned Italian bread crumbs

1 ounce finely grated Parmigiano-Reggiano cheese (a scant cup using a microplane)

1 large egg

3 tablespoons extra-virgin olive oil

— Lemon wedges for garnish

Preparation

Slice the pork diagonally at a 45-degree angle into 8 pieces, each about 3/4-inch thick. Don’t worry if the pieces aren’t all the same size. Just make sure they are all 3/4-inches thick.

In a shallow bowl combine the crumbs and cheese. In another shallow bowl lightly beat the egg with 1 tablespoon water. Dip each piece of pork into the beaten egg, letting the excess drip off and then into the crumbs, packing the crumbs on all sides.

In a large skillet, heat 1 1/2 tablespoons of the oil over high heat. Reduce the heat to medium and add the pork pieces. Cook for 3 minutes. Turn the slices, add the rest of the olive oil to the pan, and cook 3 minutes longer until the pork is golden.

Transfer the pork to a plate and let rest for 5 minutes. Transfer two pieces of pork to each plate and serve with a lemon wedge.