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Cheesy Tenderloin Strips Recipe

Cheesy Tenderloin Strips Recipe

"My mother-in-law originally made this recipe with chicken," says Marjorie Miller of Haven, Kansas.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. YIELD:2 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1/4 pound: 402 calories, 28g fat (16g saturated fat), 124mg cholesterol, 764mg sodium, 9g carbohydrate (1g sugars, 0g fiber), 28g protein .

Reviews for Cheesy Tenderloin Strips

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MY REVIEW
tyenella 234319
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!"

MY REVIEW
randcbruns 206042
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!"

MY REVIEW
was481 96635
Reviewed Apr. 13, 2009

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

Wendy"

MY REVIEW
Florine 99754
Reviewed Apr. 1, 2009

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

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Wine Pairings

Light-Bodied White Wine

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