This was sooo yummy! I didn't do the zucchini or summer sqush side, I did cheesy mashed potatoes.
1 lb pork tenderloin, I used porkchops with no bone
3 TB fine dry bread crumbs
1 TB grated parmesan cheese
1 tsp Salt
2 tsp veggie oil---I used olive oil
1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash thinly sliced
Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surgace and flatten with heel of hand to 1/2 inch thickness. Mix bread crubms, parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove andkeep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.
This recipe came from a magazine, but it says you can find more recipes at the otherwhitemeat.com/porkrecipes