"Never trust a skinny chef." Chef Adrian Barber, Culinary Instructor, Johnson & Wales University, Providence, Rhode Island


Pamela Rice Hahn

Cornmeal & Parmesan Breaded Tenderloin  

Cornmeal & Parmesan Breaded Tenderloin fried in olive oil.

The raw tenderloin is shaped like a PIG! It's breaded with a mixture of cornmeal and parmesan cheese.

 Weird coincidence du jour: Before it was fried, this piece of pork tenderloin (breaded with cornmeal, corn flour/masa harina, and freshly grated Parmesan-Reggiano cheese) looks like a pig! ;)
This is truly a quick and easy recipe! You preheat the fryer while you mix up the breading and pat it onto the meat. There's no need to follow that messy three-step preparation process where you first dredge the tenderloin in flour, dip it an egg mixture, and then dip it in the dry breading. An added advantage is that at only 2 grams net carb, this recipe qualifies as a low-carb entrée!

Ingredients:

  

Close-up of a pork tenderloin breaded in cornmeal and parmesan cheese
Breading per tenderloin:

1/2 teaspoon cornmeal
1/2 teaspoon corn flour
1 teaspoon freshly grated Parmesan-Reggiano cheese
 

  
Instructions:

For each 4-6 ounce tenderized pork tenderloin, mix the above-listed ingredients on a saucer large enough to hold the tenderloin. Spread the breading mixture across the plate and place the tenderloin over the top of it. Press the

tenderloin into the breading, turn the tenderloin over, and repeat. If necessary, spoon some of the breading onto places on the meat that you've missed. Pressed the breading mixture into the meat.

Fry for about 1 minute in (regular) olive oil preheated to 350°F.

Alternatively, pan-fry in extra-virgin olive oil in a preheated nonstick skillet for 2-3 minutes per side.

NOTE: Pork tenderloin prepared for the photographs was about 1/4" thick and weighed 6 ounces. In 350°F olive oil, it took just under 1 minute to fry to golden brown and delicious.

  
 

Article, recipe, and photos:
Copyright © 2004 Pamela Rice Hahn
All Rights Reserved
For reprint permission or for other writing assignments, contact the author.

 
Nutritional Analysis for the breading:
Per serving:
Calories: 18.16
Protein: 0.93 g
Carbohydrates: 2.30 g
Net Carb: 2 g
Total Fat: 0.60 g
Sat. Fat: 0.33 g
Cholesterol: 1.32 mg
Sodium: 54.45 mg
Fiber: 0.27 g

Nutritional analysis done using NutriBase software.


(No artificial sweeteners used in the recipes -- anywhere, anytime!)
Sample Recipe Pages


Microplane Zester
The best tool for grating fresh Parmesan-Reggiano and other hard cheeses!


Lazy About Grilling:
the feet up, hands down easiest ways to barbecue
by Pamela Rice Hahn


Waring DF200 Professional Deep Fryer, Brushed Stainless Steel


Presto 05420 FryDaddy Electric Deep Fryer

The fryer that I use for single servings:

Presto Fry Daddy Junior


Cuisinart Griddler
4-in-1 unit functions as contact grill, panini press, open grill, or griddle
Floating hinge adjusts to thickness of food; adjustable temperature controls
Dishwasher-safe nonstick cooking plates drain grease away from food
Qualifies for FREE shipping!

Check out these book excerpts:

Finger Foods

Food Festival, U.S.A.
by Becky Mercuri

Kitchen Confidential
by Anthony Bourdain

Think Like a Chef
by Tom Colicchio

NutriBase nutritional analysis software

Chronic-Illness.org

 

 
  
 

Unless otherwise noted:
Content, Site Design, Photographs, and Images
Copyright © 2006 Pamela Rice Hahn All Rights Reserved

  
     

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