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Parmesan Pork Tenderloin Recipe

Parmesan Pork Tenderloin Recipe photo by Taste of Home

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"Being of Danish descent, I'm fond of pork dishes. This is one of my own creations," shares John Hansen of Marstons Mills, Massachusetts. "We've enjoyed this on many occasions-it can be made ahead when you're expecting company."

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Parmesan Pork Tenderloin Recipe

Prep: 25 min. Cook: 25 min.

Yield: 2 Servings

25 25 50

Ingredients

1 pork tenderloin (3/4 pound)
6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup reduced-sodium beef broth
2 tablespoons port wine or additional beef broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water

Directions

Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining butter and oil in batches over medium heat for 2 minutes on each side or until juices run clear. Remove and keep warm.
Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and onion mixture. Yield: 2 servings.

Nutritional Analysis: One serving (calculated without salt) equals 388 calories, 19 g fat (8 g saturated fat), 118 mg cholesterol, 472 mg sodium, 11 g carbohydrate, 2 g fiber, 43 g protein.

Originally published as Parmesan Pork Tenderloin in Cooking for 2 Winter 2005, p48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Parmesan Pork Tenderloin

Parmesan Pork Tenderloin

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Reviewed on Apr. 23, 2012 by stillism

Loved this recipe! Used a Parmesan, Romano blend that I had on hand and it was wonderful.

Reviewed on Jan. 07, 2010 by jamcat_jou

I loved this dish. I didn't have grated parmesan cheese but the sprinkle kind worked just fine. I also used black chinese mushrooms and they were delicious. I wished I had made more of the sauce though so if you like sauce atleast double that.

Reviewed on Nov. 11, 2009 by LorettaA

This is definitely a keeper. My husband loved it.