Ingredients
2 whole
Small zucchini, OR summer squash, thinly sliced
2 whole
1 lb.
Smithfield Peppercorn and Garlic Seasoned Sirloin
1 lb.
3 Tbsp.
Bread crumbs, fine
3 Tbsp.
1 Tbsp.
Parmesan cheese, grated
1 Tbsp.
1 Tsp.
Salt
1 Tsp.
1/8 Tsp.
Pepper
1/8 Tsp.
2 Tsp.
Vegetable oil
2 Tsp.
1 1/2 whole
Small onion, thinly sliced
1 1/2 whole
1 clove(s)
Garlic, minced
1 clove(s)
Directions
Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness.
Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan. Sauté pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and sauté 5 minutes or until tender.
For the Love of Meat
