Crispy Pork Tenders

• 16 melba toast (2Bleu used seasoned breadcrumbs)
• 2 tablespoons butter, melted
• 1/2 cup light mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch cayenne pepper
• 1 lb boneless pork loin chop, grease removed, cut in stripes of 1/2 inch thick
• 2 tablespoons salsa

1. In food processor, add the melba toasts and reduce in a breadcrumbs.
2. Add butter by pulsing on and off -- until moist.
3. Put the breadcrumbs in a ziplock sealable bag. Set aside.
4. In a small bowl, mix 2 tablespoon mayonnaise, salt, pepper and cayenne pepper. Add pork tenders and mix to coat well.
5. Put 1/4 of pork tenders in the bag of breadcrumbs, close it and shake to coat well. Put tenders side by side on a greased baking sheet.
6. Proceed the same with the remaining pork tenders.
7. Bake in a preheated oven of 425 F 20 to 22 minutes or until not pink inside. (flip the tenders at mid-cooking).
8. In another small bowl, mix salsa and remaining of mayonnaise. Serve with pork tenders.

melba, butter, light mayonnaise, salt, black pepper, cayenne pepper, pork loin chop, salsa

Taken from www.food.com/recipe/crispy-pork-tenders-255477 (may not work)