Parmesan Pork Tenderloin

12 oz. pork tenderloin
2 large egg whites
1/4 c. Italian style breadcrumbs
1/4 c. grated Parmesan
3 Tblsp. all-purpose flour
salt & pepper
1 Tblsp. olive oil

Slice tenderloin into 12 rounds.  Put rounds between waxed paper and smash with a meat mallet to about 1/8" to 1/4" thick.

Beat egg whites in a small, shallow bowl and mix in 1 Tblsp. water.  In another bowl, mix breadcrumbs with Parmesan.  In a third bowl, place the flour and season with salt & pepper.  Dredge pork through flour -- then in egg whites -- then in breadcrumbs, patting to be sure it sticks.

Heat olive oil in non stick skillet to medium high.  Cook the cutlets until golden brown (about 2 minutes/side).  Add another tablespoon olive oil if necessary.

Pork Tenderloin

1/8 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. celery seeds
1/4 tsp. ground red pepper
1/4 tsp. chili powder
1/4 tsp. paprika
4 pork tenderloins (1 oz. each)
1 cup very finely chopped onions
1 tsp. cornstarch
1 Tblsp. dry sherry
1 can beef broth
1 green bell pepper, loosely chopped
1 red bell pepper, loosely chopped

In a small bowl, combine the first 6 ingredients. Mix well and sprinkle over both sides of the pork; set aside.

Spray the inside of a medium skillet with PAM and heat til very hot over high heat. Add the pork and cook for 10 minutes, or until brown on both sides, turning often.

Add the onions and bell peppers and cook for 2 minutes, stirring often. Dissolve the cornstarch in the sherry and add to the skillet along with the beef broth. Cook for 5 minutes or until the sauce thickens.  Serve over rice.