Crispy Pork Tenders - cooking recipe

Ingredients

16 melba toast (2Bleu used seasoned breadcrumbs)
2 tablespoons butter, melted
1/2 cup light mayonnaise
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper
1 lb boneless pork loin chop, grease removed, cut in stripes of 1/2 inch thick
2 tablespoons salsa

Preparation

In food processor, add the melba toasts and reduce in a breadcrumbs.
Add butter by pulsing on and off -- until moist.
Put the breadcrumbs in a ziplock sealable bag. Set aside.
In a small bowl, mix 2 tablespoon mayonnaise, salt, pepper and cayenne pepper. Add pork tenders and mix to coat well.
Put 1/4 of pork tenders in the bag of breadcrumbs, close it and shake to coat well. Put tenders side by side on a greased baking sheet.
Proceed the same with the remaining pork tenders.
Bake in a preheated oven of 425 F 20 to 22 minutes or until not pink inside. (flip the tenders at mid-cooking).
In another small bowl, mix salsa and remaining of mayonnaise. Serve with pork tenders.