Like the originator of this recipe, I am a sucker for pork tenderloin. Short of over-cooking, it’s pretty much impossible to mess one up. It’s also the most popular cut of meat at our neighborhood grocery store, so I usually have to settle for a prepackaged, already marinated one. (Which is not to say that those aren’t delicious too.) I was so excited this week when the butcher came out from the back victoriously holding some tenderloins when I asked for one.
Never one to forget my greens (ha!) I made Parmesan Crumbed Asparagus to go with. All you do is dredge the spears in half a cup of flour, then a beaten egg, then coat with a mixture of a half-cup of parmesan and a half-cup of bread crumbs. The recipe tells you to fry them and I wish I could tell you that health concerns stopped me. But honestly I didn’t want the hassle of standing over the stove, so I baked them. Still yummy.