Crisp Sage and Parmesan Pork
Elevate your weeknight dinners with this irresistible Crisp Sage and Parmesan Pork, a dish that masterfully blends rich flavors and textures. Tender pork medallions are crowned with fragrant fresh sage leaves, then coated in a golden crust of Parmesan cheese and panko breadcrumbs for the perfect crunch. Each bite is infused with the savory aroma of garlic and the buttery crispness achieved through a quick skillet fry. A squeeze of fresh lemon juice adds a burst of brightness to this decadent dish, making it a well-rounded and satisfying meal. Ready in just 35 minutes, this easy recipe is perfect for busy families or an elegant dinner-for-two. Serve it alongside roasted vegetables, a crisp salad, or creamy mashed potatoes for a complete and unforgettable experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Pork Tenderloin
- 10 leaves Fresh Sage Leaves
- 1 cup Parmesan Cheese
- 1 cup Panko Breadcrumbs
- 0.5 cup All-Purpose Flour
- 2 Eggs
- 3 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 1 tsp Salt
- 1 tsp Black Pepper
- 0.5 tsp Garlic Powder
- 1 Lemon
Instructions
Slice the pork tenderloin into 1-inch thick medallions and lightly flatten each piece with a meat mallet to ensure even cooking.
Season the pork medallions with salt, black pepper, and garlic powder on both sides.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
Place one fresh sage leaf on top of each pork medallion and press gently to adhere.
Dip each pork piece (sage side up) into the flour, then into the beaten eggs, and finally coat it in the Parmesan-panko mixture, pressing lightly to ensure the breadcrumbs stick.
Heat olive oil and butter in a large skillet over medium heat until the butter is melted and slightly foamy.
Place the breaded pork medallions sage-side down in the skillet in batches to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 145°F).
Transfer the cooked pork to a plate lined with paper towels to remove excess oil.
Repeat the process until all medallions are cooked, adding more oil/butter to the skillet as needed between batches.
Serve the crisp sage and Parmesan pork immediately with a squeeze of fresh lemon juice over the top for a bright, tangy finish.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.6 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1070 mg | 82% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2462 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
