Italian Breaded Pork Loin w/ Roasted Asparagus & WW Rice
I love using Italian bread crumbs and they were a great choice to put on our pork loins. To get that nice crispy coating on your meat all you need to do is add an egg with a bit of milk and whisk it up in a bowl. Pour some bread crumbs into another bowl. Get your frying pan on medium heat (but not too hot) with some olive oil. Dip the meat into the egg then into the crumbs and repeat if desired and add to the frying pan. Sear them on each side (about 3 minutes on each side until it's golden brown). Preheat your oven to 375 degrees and finish them off in the oven (I put mine in a glass pie dish sprayed with some oil) for about 20-25 minutes (depending on how thick your meat is).
For dessert I kept it easy with some Greek yogurt (which is a lot thicker than regular yogurt) and some ripe plums and sprinkled on some of my Epicure Summer Berry fruit dip mix with a bit of whip cream.