I've never cooked pork tenderloin like this before and I was astounded at how far one tenderloin can go. By pounding it into cutlets I ended up with 5 very large pieces of pork. Plenty for dinner and leftovers too.
Here's what you need:
1 lb pork tenderloin
1/2 cup flour
1 egg
2 teaspoons grainy Dijon mustard
1 cup panko bread crumbs
2 tablespoons fresh sage or 1 tablespoon dried sage
2 tablespoons oil
1 bunch collard greens
1 can cannellini beans (white kidney beans)
1 clove garlic
1 small red bell pepper or hot red pepper
1/2 cup chicken stock
salt and pepper
First, set up your breading station.
