Parmesan Pork - DELISH!!!

Sorry I haven't posted anything new in a while - I didn't have anything new or fun to add.  I will be adding some Thanksgiving recipes soon - you can look forward to my turkey brining method that will result in such a delicious turkey you will wonder where the recipe has been all your life LOL.

I have to give credit to the "Simple Meals" people at Publix.  This recipe originates from one of theirs with a couple of changes made by me.  As always, this is an inexpensive recipe and (with sides) costs $4.00 per serving.  You may read the ingredient list and think I'm crazy but if you make this one when the pork is on sale BOGO, it's $4.00 a serving.  The original recipe says this serves 4 but with the right sides and using my "slice the meat before it heats the table" method - you can serve 6.

I try not to suggest pre-packaged or processed items in my recipes and will offer a fresher equivalent when I can - in this case, I have not had the opportunity to experiment enough to substitute something for the Knorr's seasoning.

This recipe may seem a bit difficult - but it really isn't.  I got great results the first time I used it.  Just read it through before you start.

Here's your ingredient list:

•  1 pork tenderloin or loin (around 1 lb or so).  I always use the cheaper, pre-packaged pork loin.
• 1 lemon - for zest and juice
• 6 sprigs fresh parsley (whatever type you prefer - flat or curly) or you can use the dehydrated
• 1 cup panko
• 1/2 cup grated cheese (whatever type you prefer - parm, romano - it makes no difference - the quality of cheese is also up to you - fresh grated or jarred already grated)
• 1 tsp salt
• 1/4 tsp pepper
• 2 egg whites
• 2 tsp cornstarch
• 10 fresh sage leaves (or dehydrated equivalent)
• 1 1/2 cups milk
• 1 tblsp butter
• 1 packet Knorr's garlic and herb sauce mix (found in the gravy/sauce packet section)

Preheat your oven to 425 degrees.  I sometimes hate how recipes are divided and confusing.  I am writing down this recipe the easiest way I have found to follow it.  If you find it confusing, please comment so I can adjust it accordingly.

You will need two shallow, long bowls - I use disposable aluminum pans (however, I wash them after using so I can use them again).

In the first pan mix the following:  lemon zest, finely chopped parsley (or jarred flakes), panko, grated cheese, salt, and pepper.

In the second pan mix the following:  lemon juice, egg whites, and cornstarch.

Dip your pork into the egg mixture, then roll it into the bread crumb mixture.  Press the crumb mixture onto the pork with your hands.

Place the pork into a shallow baking pan and bake 20-25 minutes (internal temp of 160 degrees).

While the pork is baking, it's time to make the sauce (it is so delicious, it will make you cry).
Chop the sage (if using dehydrated, no need to chop) and set it aside.  In a small saucepan combine the milk, butter, and sauce seasoning packet.  Bring to a boil and whisk until well blended.  Reduce the heat to low and stir in the sage - cook 2-3 minutes until sauce thickens.

Remove your pork from the oven, let it rest a few minutes, slice it and pour the sauce over it.

I usually serve this with mashed potatoes and fresh green beans.

As always, if you have any difficulty with any of the recipes I post - let me know.

Happy eating
K