Parmesan Pork Tenderloin Recipe

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Most Helpful Positive Review

Aug 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!

—CookieDough

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Most Helpful Critical Review

Sep 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 taste. Next time I will reduce the salt by 1/2. The veggies were very good cooked in the pan after the meat.

—Tammy M

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55 Ratings

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May 03, 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!

—Mallinda

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Mar 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.

—naples34102

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Nov 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, then topped it with mozza slices and broiled it. Served topped with marinara sauce and it was a nice alternative to Chicken Parm. Very tasty!

—Food4me

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Jul 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 top next time, so I may try that! Very tender, very good flavor! Thanks!

—Dee

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May 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 DELICIOUS. I really didn't expect it to be THAT good but we all loved it!

—Amy

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Jul 29, 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 squash saute. We skipped the tortellini and it was still a fine meal. Make sure the pork gets nicely browned, as this is key to the flavor.

—sky

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Nutrition

Calories
198 kcal
10%

Carbohydrates
7.5 g
2%

Cholesterol
64 mg
21%

Fat
8.5 g
13%

Fiber
1.2 g
5%

Protein
22.1 g
44%

Sodium
687 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Parmesan Pork Tenderloin

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 198
Calories from Fat: 76

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 2.6g 13 %
Cholesterol 64mg 21 %
Sodium 687mg 27 %
Potassium 493mg 14 %
Total Carbohydrates 7.5g 2 %
Dietary Fiber 1.2g 5 %
Protein 22.1g 44 %
Sugars 2.1g
Vitamin A 3 %
Vitamin C 20 %
Calcium 5 %
Iron 15 %
Thiamin 74 %
Niacin 66 %
Vitamin B6 32 %
Magnesium 14 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.