| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

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

Parmesan Pork Tenderloin

1 pound pork tenderloin
3 tablespoons fine dry bread crumbs
1 tablespoon freshly grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
  1. Cut tenderloin crosswise into 8 slices, approximately 1-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness.
  2. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
  3. Saute slowly, with onion and garlic, in oil in large skillet for 10 minutes.

Serves 4.

Wine suggestion: Serve with a chilled Sauvignon Blanc, Viognier or Chardonnay.

Nutrition Facts
Calories 184 calories
Protein 25 grams
Fat 6 grams
Sodium 726 milligrams
Cholesterol 68 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating