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Parmesan Pork Tenderloin

Parmesan Pork Tenderloin

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National Pork Board

Use seasoned bread crumbs to add more kick to this dish. Serve these breaded pork medallions with tortellini and sauteed summer squash.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
  2. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.
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Reviews

sarahiswright
34
8/29/2008

The breaded pork was delicious!! I will definitely make it again. We chickened out on adding the zucchini and squash however, as we are not huge vegetable eaters. We may try it in the future, but the pork by itself was excellent!

naples34102
32
3/28/2011

This is not a particularly creative recipe, but it sure was inspirational when I was stumped about what to do with a pork tenderloin and a couple of zucchini. I dredged the tenderloin slices in a little beaten egg before I coated them in the bread crumb/Parmesan mixture, to which I added some chopped fresh parsley, basically for interest and color. The pan was pretty grody after cooking the pork (in olive oil, not vegetable oil) so I wiped it out , added new olive oil and started on a clean slate with the zucchini. Wonderful comfort food flavors - loved it.

Mallinda
31
5/3/2009

What a delicious dinner! To make flattening the pork slices go faster, I put several on a cutting board, put another cutting board on top, and pressed down. Voila! I also used a mandolin to slice the zucchini & onion; anything to save time. I used Italian breadcrumbs, and I topped the zucchini mixture with some Parmesan cheese, but otherwise made this as directed. It's quick, easy, and tastes great!