1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/2 cup butter, divided
2 cups fresh strawberries
1 teaspoon minced garlic
1/4 cup hot water
1 teaspoon chicken bouillon granules
Sliced fresh strawberries, optional
Instructions
Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Dip pork in the flour, eggs, then bread crumbs.
In a large skillet over medium-high heat, cook pork in 1/4 cup butter for 2-4 minutes on each side or until tender; remove and keep warm. Meanwhile, place strawberries in a food processor. Cover and process until pureed; set aside.
In the same skillet, saute garlic in remaining butter for 1 minute. Add the pureed strawberries, water and bouillon; heat through. Serve pork with sauce. Garnish with sliced strawberries if desired. Yield- 4 servings.
Originally Submitted
5/7/2012
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