Reviewed: Jun. 19, 2012

Had pork tenderloin taking up space in the freezer and everything else except zucchini. Loved it! It's amazing how far Italian bread crumbs goes. Also threw on slices of mozzarella/provolone cheese and broiled it for a few minutes. Thought the bread crumbs weren't sticking that well but it worked absolutely perfectly. Thought we'd need sauce but it completely didn't need it. A little on the salty side (using Kraft Parmesan), might try real parmigiano next time. Served with a baked potato but might try angel hair with a light tomato sauce next time. Perfect weeknight meal.

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Reviewer:

STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Nov. 10, 2011

only thing I added was Johnny's Seasoning instead of salt. The pork was tender and juicy. The zucchini, onions and garlic in the juices was amazing. Thank you for a delicious meal that even a non pork lover loved!

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Reviewer:

JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

Reviewed: 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.

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Reviewer:

Tammy M

Cooking Level: Intermediate

Home Town: Melrose Park, Illinois, USA

Living In: Vernon Hills, Illinois, USA

Reviewed: Aug. 20, 2011

Wow this was so flavorful. Simple and easy to prepare with delicious results. I added a little more hawaiian sea salt and fresh ground black pepper to the pork and Italian bread crumb mixture. I sprinkled a little fresh minced parsley for color and flavor and I also used fresh parmesan reggiano cheese. I dipped the pork into an egg that I whipped up well, then into the bread crumbs. The cooking time was approximate for both the pork tenderloin and vegetables. I also used a mandolin to thinly slice the zucchini's. Just added little salt and pepper with the garlic to the zucchini and it was done. The bread crumb topping was nice and crispy. I liked the tender crunch it gave with the tasty cheese for that extra flavor. Loved it!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 8, 2011

Loved this and was super easy. Both my son and husbad declared it "Great"! I cut the pork to 1/2 inch thickness as suggested in other review (rather than flattening out bigger pieces) and needed to make a second batch of breading but that was ok since I wound up having more pieces to coat. I also used one egg to dip the meat in first. Very yummy with a touch of marinara drizzled on before serving.

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Reviewer:

polleysays

Reviewed: Mar. 24, 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.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 21, 2010

Soooo good. I didn't do the veggies, only the pork. I added a little (maybe 1/4 tsp) dry ranch mix to the breading/parm mix. While chops were cooking, the oil dryed up, instead of adding more, I threw in a couple of healthy dashes of white wine. Yummy!

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Reviewer:

Firefly9

Cooking Level: Expert

Living In: Columbus, Michigan, USA

Reviewed: Aug. 8, 2010

This was pretty good. I think I would like to try and bake it. I followed the recipe exactly except I cut down on the salt like others. It's nice because it doesn't take long to make. Boyfriend liked it!

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Reviewer:

Mooseysmom

Cooking Level: Beginning

Living In: Kernersville, North Carolina, USA

Reviewed: Jul. 22, 2010

Absolutely delicious, quick and simple. The taste of the Parmesan with the pork combined perfectly.

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Reviewer:

vhavel

Reviewed: May 4, 2010

This was delicious. We followed the recipe closely. We found that it needed more oil, bread-crumbs, and parmesan than the recipe called for though (yet I used more than a pound of pork). We seldom fry anything but we wanted to try something different and we'll make this again. I used one zucchini and one summer squash with the onion and garlic, I often use one of each in recipes that call for either or. Thanks for the advise to press the pork between cutting boards Mallinda, that was a big help and made it so easy to flatten :)

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