| Breaded Pork Tenderloin
6 ounces mushrooms, sliced |
 |
| Breaded Pork Tenderloin
6 ounces mushrooms, sliced |
|
| Preheat the oven to 350°. Coat a large nonstick skillet with nonstick spray and warm over medium-high
heat. Add the mushrooms and onions, and cook, stirring for 8 minutes, or until tender. Add the sherry or apple juice and cook, stirring, for 2 minutes.
Spread the vegetables and liquid in an even layer in a 13x9" baking dish. Set the skillet aside to use for pork.
Season the pork witht the salt and pepper. In a large shallow dish, mix the bread crumbs and oregano. In another shallow dish, beat
the egg whites and water. Fold the thin ends of the tenderloin under and secure with wooden picks. Dip the tenderloin in the bread
crumbs, turning to coat evenly and patting bread crumbs on the tenderloin if necessary. Dip the tenderloin in egg whites and turn
to coat. Return to the bread crumbs and coat again.
Reheat the skillet over medium-high heat. Add the tenderloin and cook, turning, until brown on all sides. Place on top of vegetables
in the baking dish. Cover with foil and roast for 30 minutes. Uncover and roast for about 20-25 minutes. Slice and serve. Serves 6 Per serving: 230 cal; 5g fat; 15g carbs Source: More Healthy Homestyle Cooking |