3/4 pound pork tenderloin
1/3 cup fine dry breadcrumbs
3 tablespoons grated Parmesan cheese
1 egg, lightly beaten
3 cups rotini pasta, uncooked
1 (27.5-ounce) jar reduced fat tomato sauce

Heat oven to 425 degrees. Slice meat into 6 equal pieces. Flatten meat with meat mallet or rolling pin to 1/4-inch thickness. Combine breadcrumbs and Parmesan cheese and set aside. Dip meat into egg and dredge through breadcrumb mixture. Place meat on a baking dish sprayed with nonstick cooking spray. Bake 10 minutes on each side or until meat is no longer pink. Prepare pasta according to package directions and drain. Heat pasta sauce. Divide pasta into 6 servings, top with sauce and a pork cutlet. Sprinkle with remaining cheese and serve.

Makes 6 Servings
Serving Size: 2 ounces pork, 8 ounces pasta and 4 ounces sauce