Pork Parmigiana Recipe

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Pork Parmigiana Recipe
Pork Parmigiana Recipe photo by Taste of Home
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Pork Parmigiana Recipe

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Publisher Photo
Though she’s from Salt Lake City, Utah, Julee Wallberg brings home the flavors of Italy with this tantalizing Parmigiana. Baked in mere minutes, the crispy yet moist pork tenderloin makes an easy breezy dinner your family will love!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/3 cups uncooked spiral pasta
  • 2 cups meatless spaghetti sauce
  • 1 pork tenderloin (1 pound)
  • 1/4 cup egg substitute
  • 1/3 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese, divided
  • 1/4 cup shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions. Place spaghetti sauce in a small saucepan; cook over low heat until heated through, stirring occasionally.
Meanwhile, cut tenderloin into eight slices; flatten to 1/4-in. thickness. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 tablespoon Parmesan cheese. Dip pork slices in egg substitute, then roll in crumb mixture.
Place on a baking sheet coated with cooking spray. Bake at 425° for 5-6 minutes on each side or until meat is tender. Drain pasta; serve with spaghetti sauce and pork. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Yield: 4 servings.
Originally published as Pork Parmigiana in Light & Tasty August/September 2007, p28

Nutritional Facts

1 each: 365 calories, 7g fat (3g saturated fat), 70mg cholesterol, 878mg sodium, 39g carbohydrate (10g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable.

  • 1-1/3 cups uncooked spiral pasta
  • 2 cups meatless spaghetti sauce
  • 1 pork tenderloin (1 pound)
  • 1/4 cup egg substitute
  • 1/3 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese, divided
  • 1/4 cup shredded part-skim mozzarella cheese
  1. Cook pasta according to package directions. Place spaghetti sauce in a small saucepan; cook over low heat until heated through, stirring occasionally.
  2. Meanwhile, cut tenderloin into eight slices; flatten to 1/4-in. thickness. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 tablespoon Parmesan cheese. Dip pork slices in egg substitute, then roll in crumb mixture.
  3. Place on a baking sheet coated with cooking spray. Bake at 425° for 5-6 minutes on each side or until meat is tender. Drain pasta; serve with spaghetti sauce and pork. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Yield: 4 servings.
Originally published as Pork Parmigiana in Light & Tasty August/September 2007, p28

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Reviews forPork Parmigiana

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MY REVIEW
FitnessLovingMom User ID: 6137477 169301
Reviewed Apr. 13, 2012

"This was really good. It had great flavor and was easy to make."

MY REVIEW
swtlissdrmwvr User ID: 4026485 171666
Reviewed Oct. 7, 2010

"This was a lot better than i expected it to be It is really hard to find recipes that taste good and are low in calories. I seasoned the egg whites with a little salt pepper and paprika. Turned out perfect in the oven and the pork was tender. My husband couldn't even tell it was one of my diet dinners!"

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