This is a recipe I saw my Father-in-Law make and I thought it would be tasty on plan. I used a large pork tenderloin and sliced it as thin as a could. Then I just pounded it gently to thin it out a little more. This makes cooking the pork quick and easy and also keeps the pork tender. Today's pork tenderloin is about as lean as chicken. It is very tender, but it can lack some flavor. This recipe takes care of that problem by using a pretty basic spice mix. You can make this dish with beef or chicken as well.
Cube fresh tomatoes and add spice mix to taste.
If desired, add in some red wine vinegar.
Finish with some torn fresh basil if you have it.
Crush saltine crackers into a fine powder and divide into 2.
Slice pork loin into thin, flat layers across the grain. Should look like silver dollar pancakes.
Cover pork medallions with plastic wrap and gently pound a little thinner.
Season pork on both sides with spice mix.
Dredge pork medallions in one of the cracker powder mixes until well coated.
Place a large skillet or frying pan over medium heat and add 4 teaspoons of olive oil
When hot add pork medallions to the pan and let cook for about 3 minutes.
When golden brown on bottom flip and cook for another 2-3 minutes until cooked through.
Pre-heat the oven to 450°
Cut any large broccoli florets in half.
Season with a good pinch of the season mix
On a sheet pan lined with tin foil, spray the tin foil with non-stick cooking spray and add broccoli on top
Spread the broccoli out as much as possible in a single layer.
Roast for 10 minutes and then stir.
Roast for another 5 minutes and then stir and add the remaining crushed crackers to the top of the broccoli.
Roast for another 5 minutes and remove from the oven.
Divide everything in two and enjoy!
This recipe makes 2 servings
Count each serving as: 1 protein, 2 veggies, 1 starch, 1 fat
Servings 0
Call Now Button