Pork Tenderloin Parmesan
Elevate your dinner table with this irresistible Pork Tenderloin Parmesan recipe, a mouthwatering twist on the classic Italian favorite. Tender medallions of pork are pounded thin, seasoned to perfection, and coated in a golden breadcrumb and Parmesan crust for unmatched crispiness. Smothered in rich marinara sauce and topped with gooey, melted mozzarella, this baked delight is pure comfort food. The dish comes together with simple ingredients like garlic powder, Italian seasoning, and olive oil, creating layers of flavor that will tantalize your taste buds. Perfect for pairing with pasta, a fresh green salad, or warm crusty bread, this recipe is a must-try for lovers of hearty, satisfying meals. Ready in just under an hour, Pork Tenderloin Parmesan is the ultimate crowd-pleaser that’s ideal for family dinners or special occasions!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup All-purpose flour
- 2 Eggs
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 tsp Dried Italian seasoning
- 0.5 tsp Garlic powder
- 3 tbsp Olive oil
- 1.5 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the pork tenderloin into 1-inch thick medallions. Place each medallion between two pieces of plastic wrap and pound with a meat mallet until approximately 1/2 inch thick.
Season both sides of the pork medallions with salt and black pepper.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, dried Italian seasoning, and garlic powder.
Dredge each pork medallion in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Ensure the pork is evenly coated.
Heat the olive oil in a large skillet over medium heat. Working in batches, cook the breaded pork medallions for 2–3 minutes per side, or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the cooked pork medallions in a single layer over the sauce.
Spoon the remaining marinara sauce evenly over the pork medallions, then sprinkle shredded mozzarella cheese on top.
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Serve hot with your favorite pasta, a green salad, or crusty bread.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 7570 mg | 329% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 17.4 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1445 mg | 111% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2483 mg | 53% | |
*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.
