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My review
Parmesan Pork Tenderloin
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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Ingredients
25 m servings 198 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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.
Nutrition Facts
Per Serving: 198 calories; 8.5 g fat; 7.5 g carbohydrates; 22.1 g protein; 64 mg cholesterol; 687 mg sodium. Full nutrition
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Reviews
Read all reviews 4862 Ratings
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Most helpful positive review
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, bu...
Most helpful critical review
9/18/2011
This is a good recipe that I will make again. I rated it as average (3 stars) because I felt it was too salty as written. The salt to parmesan/bread crumb ratio seems out of balance for my tas...
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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, bu...
3/24/2011
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 ...
5/1/2009
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 s...
11/18/2007
I've made this a couple of times now, and we really like the way flavour of the pork comes through (sometimes simple is best). The last time I made it, however, I baked it rather than frying, th...
7/14/2007
This was delicious! I made the recipe almost exactly as written--I might have made the cutlets a little thinner than 1/2 inch, though. My son suggested melting a little square of mozzarella on...
5/21/2008
This was excellent! We marinated the loin in teriyaki sauce first and forgot to add parmesan to the breading. I sprinkled the grated parmesan onto the zucchini/squash/onion mix and it was DELI...
7/31/2007
Delicious! I used garlic & herb breadcrumbs and dipped the pork in egg first, then into the breadcrumb mixture. I also did not use the onion, garlic & zucchini as a side, I used Chinese brocco...
7/28/2009
This was really easy and tasty. I added dried basil and a little oregano to the bread crumbs (a stale piece of toast crushed) and cut way back the salt. I also added a few mushrooms to the squas...