Categories: Pork
Ingredients
- 2 cups whole fresh strawberries
- 1/4 cup water
- 1 tsp. chicken bouillon granules
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2/3 cup seasoned bread crumbs
- 1 lb. pork tenderloin
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 6 tbsp. butter, divided
- 1 tsp. minced garlic
Directions
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Place strawberries, water and bouillon in a food processor; blend. Place flour, eggs and bread crumbs in separate shallow bowls.
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Cut pork into 1-inch slices; pound each with a meat mallet to 1-inch thickness. Sprinkle with salt and pepper. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere.
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In a large skillet, heat 2 tbsp. butter over medium-high heat. Add pork; cook until tender, 2-3 minutes per side. Remove from pan; keep warm.
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In the same pan, saute garlic in remaining butter 1 minute. Stir in strawberry mixture; heat through. Serve pork with sauce.