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Thursday, January 31, 2013
Golden Crusted Pork Loin
Well, I guess I've been a little MIA lately, which is a little funny since all I've been doing is a lot of sitting around waiting for this baby to decide to come into the world. Granted, that means I haven't been doing a huge amount of experimental cooking since my feet balloon up to gargantuan proportions when I'm on them too long these days. I've been mostly sticking with the quick and easy "sure-things" when we aren't doing take-out or delivery. My due date has come and gone and we're just waiting for the little guy to decide to make an appearance. I'm not sure if its been a "nesting" thing or what, but the last two days, I've been very energetic and productive. Maybe that's a good sign? Please be a good sign. I'm ready to have my body back!
Last night, I had some pork tenderloin thawed out and was looking for a quick and tasty way to prepare it. I often butterfly my tenderloins and stuff them, but I just couldn't get up the gumption for that. My husband was dreaming of a pork tenderloin sandwich, but I was also wanting to forego any pounding and frying. I thought a nice crunchy crust might be found another way. Perusing through the pantry, I found what I was looking for... Panko (the perfect breading standby) and French fried onions (you know, the ones you put on top of green bean casserole). At that point I was on my way to a fabulously flavorful and easy dinner.
The breading goes on easy and stays on well through the cooking process. It comes out golden and crispy and very flavorful. I highly recommend it!
Golden Crusted Pork Loin
Yield: serves 4-6
1 package pork tenderloin (usually contains two loins)
2-4 TBS all purpose flour
1 cup French fried onions
1 cup Panko bread crumbs
1/4 cup Parmesan cheese
1 TBS dried parsley
1/4 tsp salt
spray cooking oil
Preheat the oven to 400 degrees F. Line a baking sheet with foil. If the loin looks excessively marbled, consider using a roasting rack to keep the loins from sitting in the excess fat as it cooks. Remove the loins from their packaging, rinse and pat dry. Prepare the egg wash by cracking the two eggs into a large, shallow container and beat gently. Then prepare the crunchy coating. In a food processor, pulse the French fried onions until they are similar in texture to the Panko. Mix the fried onions, Panko, Parmesan, parsley, and salt together on a shallow dish or tray.
Sprinkle the loins with the flour until all surfaces are lightly covered. Gently tap off any excess. Then dip each loin into the egg wash and roll around in the crunchy coating until they are evenly coated. Place on the baking sheet. Spray lightly with cooking oil spray. Place in the top third of the preheated oven and roast until a thermometer placed in the thickest part of the loin reads 150F. Remove from the oven and let rest for five minutes before slicing and serving.