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!
- 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
- 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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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