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Parmesan Pork Tenderloin Recipe

Parmesan Pork Tenderloin Recipe

"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."
TOTAL TIME: Prep: 25 min. Cook: 25 min. YIELD:2 servings

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

  • 1. Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
  • 2. 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.
  • 3. 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 Facts

6 ounce-weight: 388 calories, 19g fat (8g saturated fat), 118mg cholesterol, 472mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 43g protein.

Reviews for Parmesan Pork Tenderloin

Sort By :
MY REVIEW
robbiejackson User ID: 4907377 221708
Reviewed Mar. 1, 2015

"OMG, so good! Hubby and I both loved it. I doubled the sauce and it was just enough.

Thanks for sharing!"

MY REVIEW
JKvigne User ID: 6814027 206842
Reviewed Nov. 30, 2014

"Didn't change a thing and the family loved it!"

MY REVIEW
sogacook User ID: 1314235 60393
Reviewed Apr. 7, 2014

"My husband said "I hope you wrote this down!" I will double the sauce next time - would be wonderful over mashed potatoes!"

MY REVIEW
CEfurrer User ID: 7529145 129383
Reviewed Jan. 20, 2014

"Loved it! As good as anything served at a restaurant!

And I didn't even have wine to add tonight!"

MY REVIEW
jamcat_jou User ID: 1012318 65960
Reviewed Jan. 7, 2010

"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."

MY REVIEW
LorettaA User ID: 3615958 143804
Reviewed Nov. 11, 2009

"This is definitely a keeper. My husband loved it."

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Wine Pairings

Light-Bodied Red Wine

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