1 lb pork tenderloin 3Tbsp season bread crumbs 1 Tbsp grated parmesan cheese 1 tsp salt 1/8 tsp pepper Cooking oil spray 1 small onion, chopped 1 clove garlic, minced
Cut tenderloin crosswise into 8 slices, approximately 1-inch thick. Place each side on its cut surface and flatten with heel of hand to 1/2 inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Heat large non-stick skillet coated with cooking oil spray over medium heat. Add pork, onion and garlic and saute 8 to 10 minutes, turning pork once and stirring vegetables occassionally.