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

1. Preheat oven to 350 degrees.
2. 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.
3. Season each round with the salt and pepper. Spread about 1 tsp. tomato paste over each round.
4. Lay a slice of Canadian bacon across half of each round and fold the remaining half over to form a pocket.
5. Dredge each pocket in flour, then dip in eggs. Dip in breadcrumbs, coating evenly.
6. Place pockets in a single layer in a greased baking dish. Brush tops with melted butter and scatter the onion and mushrooms over pockets.
7. 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