Thyme-Coated Pork Tenderloin
Photography: Photo: Karry Hosford; 
For family meals, roll pork tenderloin in a mixture of fresh breadcrumbs, dried thyme, and dried onion flakes. Day-old bread makes superior crumbs.
| Servings:4 servings (serving size: 3 ounces) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 teaspoon dried thyme
- 1 teaspoon instant onion flakes
- 1 slice day-old hearty white bread (such as Pepperidge Farm), torn
- 2 large egg whites, lightly beaten
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Amount Per
Serving
- iron:1.7 mg
- mono fat:1.5 g
- saturated fat:1.3 g
- sodium:267 mg
- fiber:0.8 g
- fat:4.1 g
- carbohydrate:5.5 g
- poly fat:0.3 g
- calories:165
- protein:25.1 g
- cholesterol:63 mg
- calcium:17 mg
- calories from fat:22 %
directions
Preheat oven to 400°.
Place thyme, onion, and bread in a food processor; pulse until fine breadcrumbs measure 1/3 cup. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.
