Pork Tenderloin Parmesean with Summer Squashes

By ltrodrigu

Weight Watchers Points = 6 per serving

Ingredients

• 1 pound pork tenderloin
• 3 tablespoons fine dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 2 small zucchini or summer squash, thinly sliced
• 4 ounces uncooked cheese tortellini
• 1 lemon, cut into 4 wedges

Details

Servings 4

Preparation

Step 1

Boil water for tortellini.Cook according to package direction.

Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs (Bread crumbs may be seasoned to add more kick), Parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan.
Sauté pork for 2-3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and sauté 5 minutes or until tender.

Serve with a lemon wedge over cooked tortellini.