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1
.Preheat oven to 425F.
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2
With a zester or vegetable peeler, peel several strips of lemon peel (without any white pith).
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3
Chop finely for zest (1 tablespoon).
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4
Place in a shallow bowl.
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5
Squeeze juice of the lemon into a second shallow bowl.
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6
Chop parsley finely; add to lemon zest and stir in Panko, Parmesan cheese, salt, dried sage, and pepper until well-blended.
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7
Add egg whites and cornstarch to lemon juice; beat vigorously with fork until well-blended.
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8
Dip pork into egg mixture (allowing excess to drip off).
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9
Roll in bread crumb mixture; press with fingertips to evenly coat.
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10
Place in shallow baking pan; bake 20-25 minutes or until internal temperature of pork reaches 160 degrees.
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11
Use a meat thermometer to accurately ensure doneness.
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12
Let pork stand 5 minutes before slicing.
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13
During the last 10 minutes of pork bake time, prepare sauce.
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14
Chop sage leaves finely (1 tablespoon); set aside.
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15
Into a small saucepan, put in milk, butter, and dry garlic herb sauce mix.
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16
Bring to a boil on medium heat, whisking until well-blended.
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17
Reduce heat to medium-low.
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18
Stir in fresh sage; cook 2-3 minutes, stirring continuously, or until sauce thickens.
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19
Slice pork and serve with sauce.
