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Cheesy Tenderloin Strips Recipe
Cheesy Tenderloin Strips Recipe photo by Taste of Home

Cheesy Tenderloin Strips Recipe

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"My mother-in-law originally made this recipe with chicken," says Marjorie Miller of Haven, Kansas. "When I substituted pork and made several other revisions, my family reveled in the results! It's simple to prepare yet delicious."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 3 tablespoons butter, melted
  • 1/4 cup crushed butter-flavored crackers
  • 3 tablespoons finely shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pork tenderloin (1/2 pound), cut into 1/2-inch slices
  • Marinara sauce, warmed, optional

Nutritional Facts

1 serving equals 402 calories, 28 g fat (16 g saturated fat), 124 mg cholesterol, 764 mg sodium, 9 g carbohydrate, trace fiber, 28 g protein.


  1. Place butter in a shallow bowl. In another shallow bowl, combine the crackers crumbs, cheeses, basil, salt and pepper. Dip pork in butter, then roll in crumb mixture. Place on an ungreased foil-lined baking sheet. Bake at 400° for 10-15 minutes or until juices run clear. Serve with marinara sauce if desired. Yield: 2 servings.
Originally published as Cheesy Tenderloin Strips in Cooking for 2 Spring 2005, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Oct. 10, 2015

"Wonderfully delicious and different from the normal breaded pork tenderloin. The cheese adds a nice flavour. Used Garlic and Herb Ritz crackers and that added an extra oomph. We will definitely make this again!"

Reviewed Jan. 22, 2014

"LOVE pork tenderloin but it sometimes can be not so kid friendly. This recipe is the cure! It is so simple and easy to make. The kids LOVE the crunch and the cheeses! We also serve these up with Ranch. My boys go crazy for them!"

Reviewed Apr. 13, 2009

"Made this, it was easy, and tasted great! Will defiantly make again and again!


Reviewed Apr. 1, 2009

"My family LOVES this recipe - it works just as well on boneless checken breast strips."

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