Ingredients
1
egg
1/4
cup honey
3/4
to 1 lb pork tenderloin, cut into 1/2-inch slices
1
cup chopped pecans (4 oz)
1/2
cup yellow cornmeal
1
teaspoon salt
1/2
teaspoon pepper
2
tablespoons vegetable oil
Preparation
In large bowl, mix egg and honey. Add pork slices; toss to coat.
In food processor, place pecans, cornmeal, salt and pepper. Cover and process until finely chopped. Place pecan mixture in resealable plastic food-storage bag. Add pork slices; seal bag and shake to coat.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until golden brown on outside and no longer pink in center.
