Pork Tenderloin Parmigiana
Elevate classic Italian flavors with this Pork Tenderloin Parmigiana recipe, a mouthwatering twist on a traditional favorite. Tender, juicy pork medallions are coated in a seasoned breadcrumb and Parmesan crust, pan-fried to golden perfection, and then baked under a blanket of marinara sauce and melted mozzarella cheese. Infused with garlic and Italian herbs, every bite is bursting with rich, comforting flavors. Prep time is minimal, making this an impressive yet approachable dinner idea for busy weeknights or special occasions. Serve this irresistible dish with pasta, roasted vegetables, or a crisp green salad for a complete Italian-inspired meal. Perfect for pork parmigiana lovers, this recipe guarantees a satisfying combination of crunch, savory depth, and cheesy goodness in every bite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 2 Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Garlic powder
- 0.25 cup Vegetable oil
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Slice the pork tenderloin into 1-inch thick medallions. Gently pound each medallion with a meat mallet to a uniform thickness of about 1/2 inch.
Season both sides of the pork medallions with salt and black pepper.
Set up a breading station with three shallow bowls. Add flour to the first bowl. In the second bowl, whisk together the eggs and milk. In the third bowl, combine breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
Dip each medallion into the flour, shaking off excess. Coat it in the egg mixture, then dredge it in the breadcrumb mixture, ensuring a thorough coating.
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry the breaded pork medallions for 2-3 minutes per side, or until golden brown. Transfer to a paper towel-lined plate to drain.
Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Arrange the fried pork medallions on top.
Spoon the remaining marinara sauce over the pork medallions, then sprinkle evenly with mozzarella cheese.
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. Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.3 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 514 mg | 40% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 747 mg | 16% | |
*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.
