Ingredients
- 1 pound pork tenderloin, trimmed
- 3 pieces of bread
- 3 teaspoons of sugar
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons salt
- 3 tablespoons canola oil
- 3 large eggs white
- 3 tablespoons cornstarch
- 1 teaspoon onion powder
Preparation
- Heat oven to 250 degrees
- Hold a chefs knife at a 45 degree angle and perpendicular to the tenderloin, slice the pork into 4 long thin fillets
- Take 3 pieces of bread, tear them into pieces, place them in a blender and finely chop them into crumbs
- Put the breadcrumbs on a ungreased baking sheet and place them in the oven for 15 minutes or until lightly golden
- Once the breadcrumbs are done heat your oven to 400 degrees
- Mix in a shallow dish your breadcrumbs, sugar, paprika, onion powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
- Break your eggs and place only the egg whites in a dish
- Sprinkle your cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg then press into the bread mixture until evenly coated on both sides (repeat for all slices)
- Place the pork on a ungreased baking sheet. Bake until just barely pink in the center about 14-16 minutes
Note
- You don’t have to add the onion powder. It tastes good either way. The onion powder just gives it a slight taste of onion rings. (which I have to say I like best)
-Serves 4
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