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Ingredients
- FOR THE PORK, CUT:
- 10 oz. pork tenderloin, trimmed
- Salt, black pepper, and granulated garlic
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3 cups corn flakes cereal, crushed
- 4 Tbsp. unsalted butter, melted
- FOR THE GLAZE, SAUTÉ:
- 2 Tbsp. minced red onion
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. olive oil
- 1/4 cup Seville orange marmalade
- 1 –2 Tbsp. fresh lime juice
- 1 tsp. minced fresh chives
Details
Adapted from cuisineathome.com
Preparation
Step 1
Preheat oven to 450°. Place a baking sheet inside the oven.
For the pork, cut tenderloin in half lengthwise, then cut halves into ten 1–2-inch pieces. Pat pieces dry with a paper towel and season with salt, pepper, and granulated garlic.
Place flour, eggs, and cornflakes in three separate shallow dishes. Toss pork pieces in flour to coat, dip into egg, then dredge in corn flakes; brush pieces with butter.
Transfer pork pieces to preheated baking sheet and bake until golden, or until an instant-read thermometer inserted into the pieces registers 145°, 7–9 minutes.
For the glaze, sauté onion and fresh garlic in oil until onion softens, 2 minutes. Stir in marmalade and lime juice and simmer until glaze thickens; remove from heat and stir in chives. Serve glaze over pork.
Per serving: 807 cal; 33g total fat (18g sat); 364mg chol; 449mg sodium; 88g carb; 2g fiber; 42g protein
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