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4 lb. pork tenderloin, cut into cubes

Short skewers

1/2 c. flour, seasoned to taste.  I used 2 tsp Mango Marsala Curry Salt and 1 tsp. garlic powder

2 eggs

3/4 c. seasoned panko bread crumbs

Olive oil

Foil to wrap the “chicken legs”

Coat pork cubes completely with flour mixture by tossing in a large zip lock bag  Put on skewers.

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Prepare breading station by putting beaten eggs in one bowl and panko bread crumbs in another.

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Tear pieces of foil, one for each “leg” and set aside.

Preheat oven to 376 F.

Spin each “leg” in egg and then in panko bread crumbs.

Spray foil piece with coconut oil spray.  Place “leg” on foil at an angle.  Drizzle with olive oil and wrap.  I did one at a time instead of  laying out all the pieces of foil.

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Place “legs” on baking sheet and bake for 1 hour.

I had previously made pork cubes and baked them without putting them on skewers.  These were less dry and delicious!  I served with fried potatoes.

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