Here is Parmesan Pork Tenderloin recipe that will work for a week night family supper or a casual weekend dinner party. Serve the breaded pork medallions with cheese tortellini, sautéed summer squash/zucchini and a nice bottle of Pinot Noir* and you are on your way to a great meal that you can whip up in 30 minutes. For a back to basics dessert idea try this great brownie recipe>. This menu is simple but feels special and will really please your guests!
* Brancott Reserve Pinot Noir 2006 – Marlborough, New Zealand is 90+ under $20
The recipe is comes from the National Pork Board’s database, so if it’s not to your liking visit for many more ideas > TheOtherWhiteMeat.com.
Parmesan Pork Tenderloin – Serves 4, 15 minutes prep, 15 minutes cook
Ingredients:
- 1 pound pork tenderloin
- 3 tablespoons bread crumbs, fine
- 1 tablespoon Parmesan cheese, grated
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons vegetable oil
- 1 1/2 small onion, thinly sliced
- 1 clove garlic, minced
- 2 small zucchini, OR summer squash, thinly sliced
Cooking Directions:
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 sauté 5 minutes or until tender.
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