Pork Loin Pockets Are a Meal With Big Benefits

Pork Loin Pockets
I spread pork tenderloin slices with tomato paste to give this dish the antioxidant benefits of licopene. Canadian bacon has less fat than its American counterpart. It also adds a lot of flavor. Sulfur compounds in onions are great anticancer agents. Onions also contain antioxidants and quercetin. Steamed carrot sticks and broccoli make a nice accompaniment to these tasty pockets.
Serves 6-8
Ingredients
1 pork tenderloin (about 1 lb.), cut into 8 slices
Sea salt and ground pepper to taste
1 can (6 oz.) tomato paste
8 slices Canadian bacon
1⁄4 cup flour
2 beaten medium eggs
1–2 cups breadcrumbs
1⁄4 cup melted butter
1 cup sliced onion
2 cans (4 oz. each) whole button mushrooms
Procedure
- Preheat oven to 350 degrees.
- Lay the pork tenderloin slices between sheets of plastic wrap and pound with a mallet into discs about 1⁄8 inch thick, after removing the sheets of plastic wrap and proceed to step 3.
- Season each round with the salt and pepper. Spread about 1 tsp. tomato paste over each round.
- Lay a slice of Canadian bacon across half of each round and fold the remaining half over to form a pocket.
- Dredge each pocket in flour, then dip in eggs. Dip in breadcrumbs, coating evenly.
- Place pockets in a single layer in a greased baking dish. Brush tops with melted butter and scatter the onion and mushrooms over pockets.
- Bake uncovered at 350 degrees until the pockets are cooked through and coating is golden brown, about 30–35 minutes.
FOODTRIENTS
Choline
Lycopene
Quercetin
Sulfur compounds