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© Meredith Corporation. All rights reserved. Used with permission.
Slice tenderloin crosswise into 12 slices. Slightly flatten slices with palm of hand. Sprinkle with salt and pepper to taste.
In a shallow dish, combine cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Place beaten egg in a second shallow dish. Dip tomato slices in egg, then coat in cornmeal mixture; set aside.
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook pork for 3 minutes on each side, until golden brown on the outside and slightly pink inside. Transfer to a platter; cover to keep warm.
Add the remaining 1 tablespoon oil to the pan. Cook the tomato slices for 2 to 3 minutes on each side until golden, adding oil if necessary. Serve the pork and tomatoes with watercress and blue cheese. Drizzle with sweet-and-sour sauce (or pepper jelly and vinegar mixture).