Sorry for the terrible picture, but I was in such a hurry to eat because these were so good! Derek said he'd pay money at a restaurant for them. The breading kept the meat nice and juicy (another tip to make it juicy is to tent it with foil for 5-10 minutes after coming out of the oven) and the flavor was great. I believe I got the recipe from Food Network, but I saved it so long ago I can't remember.
Ingredients:
1 lb pork tenderloin, trimmed (I just used some pork chops)
1/2 cup dry breadcrumbs (I only had Italian and they were great; plain would be good too)
1 tsp sugar
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
4 tsp canola oil
1 large egg white, lightly beaten
4 tsp cornstarch
Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
Holding a chef's knife at a 45 degree angle and perpendicular to the tenderloin, slice the pork into 4 long, thin fillets (skip if you already have pre-cut pork chops).
Mix breadcrumbs, sugar, paprika, onion powder, and salt in a shallow dish. Drizzle with oil and mash with fork until oil is thoroughly incorporated. Lightly beat egg white with fork in another shallow dish. Sprinkle cornstarch over pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.
Place the pork on the prepared baking sheet. Bake until just barely pink in the middle and a thermometer reads 145 degrees F, 14-16 minutes.
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