Pork Tenderloin with Fig, Onions, and Olive Sauce
For an extra-crisp crust, we use panko instead of standard bread crumbs – but you can go with any good quality bread crumb you’ve got in  your pantry. You can also make this dish with chicken cutlets, starting with chicken breasts or boneless thighs.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
Instructions
  1. Cut the pork tenderloin in half crosswise, making the tail-end slightly larger, then cut each piece in half lengthwise.
  2. Place 2 pieces between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ⅛-inch thickness. Cut the pieces into equal portions (about 8 pieces per tenderloin)
  3. Season both sides of each cutlet with pepper. If you are using the optional prosciutto, then lay a slice on each cutlet. Re-cover with plastic wrap and gently pound so the prosciutto adheres.
  4. Lightly dredge each cutlet with flour, turning to coat and shaking off any excess flour. Dip each cutlet in the egg mix then immediately coat with the bread crumbs, pressing the meat so it adheres. Set the cutlets on a wire rack in a rimmed baking sheet. Refrigerate uncovered for 15 to 30 minutes so that the coating sets.
  5. Heat 6 tablespoons of oil on high in a 12-inch skillet, to about 360 degrees. Begin frying by adding 2 cutlets and cook until golden on each side, about 1 to 2 minutes per side. Place cooked cutlets on a wire rack. Add more oil to the skillet as needed for each set of cutlets.
  6. Drain the remaining oil, and add back 2 tablespoons of fresh oil. Heat the pan to medium, and add the red onion. Saute until soft, about 5 minutes. Add the white wine, and reduce by 30% – about 2 minutes. Add in 1 cup of Serious Foodie Fig/Orange sauce and the olive, and bring to a simmer.
  7. Pour the sauce over the cutlets and serve immediately.
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