This post is a guest recipe from the Amato family in CT. Made by Terry and Peter in late July, typed by my brother and sent to me to share with ya`ll. Allrecipes has been a staple in my life for almost 10 years. I have advised all that I know to follow it, study the recipes and reviews, and then create. For years I would not use any other “starter” recipe website (now of course I have learned to trust certain blogs:). Thus, this recipe, chosen by my folks, is adapted to be gluten-free from a similar recipe posted on all recipes.com.
It’s not so tropical, yet it is local to the author. It utilizes zucchini that are widely available during the summer growing period on the Northeast coast of USA (aka my parents house).
Recipe makes 4 servings.
- 1 pound pork tenderloin
- 3 tablespoons ground oats
- 1 tablespoon grated parmesan cheese (optional)
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 small zucchini, thinly sliced or cubed
- 1 small summer squash, thinly sliced or cubed
- 2 pre-baked sweet potatoes
1. Cut the baked sweet potatos in half, lengthwise, then cut the sweet potato into roughly ¾-inch sections. Place them on an aluminum sheet and heat in the toaster oven at 250 for 8-10 minutes, or until the rest of your meal is ready.
2. Cut the tenderloin crosswise into 12 slices, roughly 3/4-inch thick. Place each slice on its cut surface and flatten with the heel of your hand to 1/2-inch thick. Combine oats, Parmesan cheese, salt and pepper; dredge pork slices to coat.
3. Heat oil over medium-high heat in a nonstick pan. Sauté pork for 2 to 3 minutes per side; then take them out of the pan and keep warm. Add onion, garlic and zucchini/squash to skillet and sauté for 5 minutes or until tender.