Preheat oven to 400°F. Coat a rimmed baking sheet with cooking
spray.
Holding a chef’s knife at a 45° angle and perpendicular to the
tenderloin, slice the pork into 4 long, thin “fillets.”
Mix breadcrumbs, sugar, paprika, onion powder and salt in a
shallow dish. Drizzle with oil and mash with a fork until the oil is
thoroughly incorporated. Lightly beat egg white with a fork in
another shallow dish. Sprinkle cornstarch over the 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.
(Discard leftover mixture.)
Place the pork on the prepared baking sheet. Bake until just barely
pink in the center and an instant-read thermometer registers 145°F,
14 to 16 minutes.
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