Recipe by 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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fine dry bread crumbs
grated Parmesan cheese
onion, thinly sliced
zucchini or summer squash, thinly sliced
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!
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.
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.
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!
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Pork Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
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