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"My mother-in-law originally made this recipe with chicken," says Marjorie Miller of Haven, Kansas.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


  • 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


  • 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, 0 fiber), 28g protein.

Reviews for Cheesy Tenderloin Strips

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jetluvs2cook User ID: 1675049 259763
Reviewed Jan. 16, 2017

"Delicious!! Loved dipping it in ranch!"

tyenella User ID: 4370619 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!"

randcbruns User ID: 828588 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!"

was481 User ID: 3452113 96635
Reviewed Apr. 13, 2009

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


Florine User ID: 2848209 99754
Reviewed Apr. 1, 2009

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

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