Pork Cutlets With Applesauce

• 14 cup pasteurized liquid egg-whites
• 13 cup honey Dijon salad dressing
• 3 cups mini stoneground wheat crackers or 3 cups breadcrumbs
• 14 teaspoon black pepper
• 1 pork tenderloin, trimmed (about 3/4 lb.)
• 1 tablespoon non-hydrogenated margarine, divided
• 12 cup unsweetened applesauce
• 14 teaspoon cinnamon
• 4 small baked sweet potatoes (about 4oz each)
• 2 cups steamed broccoli

1. Whisk egg whites with dressing in a large, shallow bowl.
2. Place crackers in a resealable plastic bag.
3. Seal and finely crush crackers with a rolling pin.
4. Transfer crumbs to a large, shallow plate; stir with pepper.
5. Slice tenderloin into disks that are 1/2 inch thick.
6. Using a meat mallet or heavy bottom saucepan, flatten each piece until doubled in diameter.
7. Coat each piece evenly with egg white mixture, then lightly press into crumbs; shake off excess.
8. Heat a large skillet over medium heat.
9. Melt half the margarine in skillet.
10. Add half the pork and cook until golden brown and cooked through, 2-3 minutes per side.
11. Transfer to plates.
12. Add remaining margarine to skillet and cook remaining pork.
13. Blend applesauce and cinnamon.
14. Serve with baked sweeet potatoes, steamed broccoli and applesauce.

eggwhites, honey, stoneground wheat crackers, black pepper, pork tenderloin, nonhydrogenated margarine, unsweetened applesauce, cinnamon, sweet potatoes, steamed broccoli

Taken from www.food.com/recipe/pork-cutlets-with-applesauce-370925 (may not work)