Ingredients

• 1 lemon, for zest/juice
• 2 tablespoons fresh sage
• 2 large eggs (or ¼ cup liquid egg whites)
• 1 cup Italian-style panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 pork tenderloin (about 1 lb)
• 1 teaspoon kosher salt
• ¼ cup whole milk
• 1 tablespoon unsalted butter
• 6.5 oz garlic-herb spreadable cheese (about ⅔ cup)

Steps

1. Preheat oven to 425°F. Zest lemon (1 tablespoon), then juice (2 tablespoons). Chop sage finely. Separate eggs for whites (reserve yolks for another use).
2. Whisk lemon juice and egg whites in shallow dish. Combine lemon zest, breadcrumbs, and Parmesan in second shallow dish.
3. Coat pork with salt. Dip pork into egg mixture, letting excess drip off, then coat with breadcrumb mixture, pressing with fingers to adhere. Place pork on baking sheet (wash hands); bake 20–25 minutes until 145°F. Remove from oven and let stand 5 minutes before slicing.
4. Meanwhile, place milk, butter, and garlic-herb cheese in small saucepan on medium-low; whisk until smooth and hot. Reduce to low; stir in sage. Slice pork and serve with sauce.

Ingredients

• 16 oz fresh strawberries (2 ½ cups)
• 1 tablespoon sugar
• ½ teaspoon pure vanilla extract
• 2 cups premium vanilla (or butter pecan) ice cream, divided

Steps

1. Slice strawberries thinly; combine with sugar and vanilla.
2. Spoon berries over ice cream and serve.