Parmesan Pork Tenderloin
Use seasoned bread crumbs to add more kick to this dish. Serve these breaded pork medallions with tortellini and sautéed summer squash.
1 pound pork tenderloin
3 tablespoons fine dry bread crumbs
1 tablespoon freshly grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
- 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.
- Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
- Saute slowly, with onion and garlic, in oil in large skillet for 10 minutes.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.