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Pork Tenderloin Schnitzel with Eggplant and Tomato Saute

Mar 30, 2009
Recipes

pork-tenderloin-schnitzel

This is an amazing weeknight dinner. It pulls together in no time, and it tastes fabulous. You can fiddle with it and make it differently every time you make it. Change the meat, change the herbs, add a little lemon juice, even change the vegetables. My ideal weeknight recipe.

I like the pork version because I love pork tenderloin almost any way you cook it. But if you would rather have chicken, veal, flank steak, halibut, it works. With the flour for dredging, I’ve used brown rice flour, whole wheat pastry flour, and oat flour.

I don’t particularly like eggplant. I don’t hate it, but it has be right for me to want to eat it. This recipe is the first recipe I’ve ever made for eggplant that I want to make over and over. My friend Jackie and I came up with this recipe over a year ago, and we make it at least once a month. The eggplant is peeled, so it isn’t bitter. I like the baby eggplant better than the big one. I also like the skinny Japanese eggplants or the zebra striped ones. The Japanese eggplants are what is in the picture.

Again, with the eggplant, you can vary it any of a number of ways. Add a little white wine or chicken broth, use shallots instead of garlic, change the herbs. I’ve used basil, savory, garlic chives, sage, even mint. The panko helps to hold it together and gives it a little crunch. If you can’t find panko, try regular bread crumbs.

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Pork Tenderloin Schnitzel
Serves 4

2 1 lb. pork tenderloins
1/4 cup flour
1 egg, beaten
salt and pepper to taste
1/4 cup oil (I use olive)
fresh sage leaves
1/4 cup white wine

  • Heat the olive oil in a large skillet (not non-stick) over medium heat
  • Slice the pork tenderloin on the bias, about 2 inches thick. Pound between 2 pieces of wax paper, parchment paper, or plastic wrap
  • Add salt and pepper to taste to the flour and dredge the meat in beaten egg and then flour
  • Saute pork in olive oil. When the pork is golden brown, add the sage and white wine. Saute for another few minutes, until fork tender
  • Transfer pork to a serving platter and pour pan drippings over

    • Eggplant and Tomato Saute

    1 lb of eggplant
    1 large tomato (or 1 pint of cherry or grape tomatoes)
    1 clove garlic, finely chopped
    1 tsp thyme (or several sprigs of fresh thyme)
    1 bay leaf
    1/4 cup oil (I use olive)
    3 tbsp panko (Japanese coarse bread crumbs. Substitute regular bread crumbs if not available)
    salt and pepper to taste

  • Heat olive oil over medium heat in a large frying pan
  • Peel eggplant and chop into regular pieces
  • Chop tomato or halve cherry/grape tomatoes
  • Saute garlic, thyme and bay leaf in olive oil
  • Add eggplant and saute until very tender
  • Add tomato and panko. Saute until the tomato is tender but not mushy
  • If it becomes dry, add a little white wine or chicken broth
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    10 Comments
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    10 Comments

    1. Amanda  •  Mar 30, 2009 @7:59 am

      We just had schnitzel the other night, plus I froze three more dinners worth. I made mine out of a pork loin that was on sale. Sweet!

    2. Natasha - 5 Star Foodie  •  Mar 30, 2009 @9:55 am

      This looks like a fabulous meal! My significant others are not too fond of eggplant so maybe this recipe will change their minds :) By the way, my Meyer lemon crepes post was published in Chicago Sun Times, with a link to your blog :)

    3. Your Mom  •  Mar 30, 2009 @7:35 pm

      Eggplant! YUM! One of my favorites. Look forward to trying this recipe!
      Love, Mom

    4. Lorraine @NotQuiteNigella  •  Mar 30, 2009 @11:25 pm

      That looks delicious! I find the smaller eggplant less bitter and need less “treatment” ie sprinkling of salt etc. I like how versatile this is :)

    5. Carolyn  •  Mar 30, 2009 @11:28 pm

      Amanda, thanks for visiting. I’m glad your cookies came out! They look gorgeous. I’m going to have to give that recipe a try.

      Natasha, really, the Chicago Sun Times? Congratulations! And thanks for the link to my blog. Please send me the link to the story. Thanks!!

      Mom, really, I’ve never made this eggplant for you? Soon then! Love you.

    6. Sophie  •  Mar 31, 2009 @7:19 am

      MMMMMM…..Carolyn!! This dish looks fabulously yummie :) !!! Yum yum yum,…..

    7. OysterCulture  •  Mar 31, 2009 @9:14 am

      Wow, this dish does look delicious and I love the eggplant tomato combo on the side. Thanks!

    8. Natasha - 5 Star Foodie  •  Mar 31, 2009 @9:50 am

      Hey, sorry, I was too excited to find out that I had some publications and gave you the wrong info – I had two posts in Chicago Sun Times but the crepes were actually published on chefs.com The good news is that this is the one that got the most hits (over a 1000 hits and not nearly as many in Chicago Sun Times, under a 100 there). Here’s the link:

      http://www.chefs.com/PostDetail.aspx?bbPostId=BBX7DqIFeCe3CzE0YgVaUfGnaB5vEoervcDnqCzAw6gbZ9nxkG

    9. Carolyn  •  Mar 31, 2009 @8:03 pm

      Natasha,
      Thanks for the plug!!! That is so great that you got all those publications! You are on your way, girl!

      Sophie, thanks for visiting!

      Lou Ann, thanks for coming by. I looooved your citrus posts. I’m definitely going to refer people there.

    10. Mel @ bouchonfor2.com  •  Apr 12, 2009 @4:16 am

      That looks very tasty. Tenderloin is one of my favorite cuts of pork. So delicate.

      Thanks for leaving a comment on my blog :) How you’ve given me a new one to follow! I look forward to new posts.

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