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Parmesan Pork Tenderloin

25 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 25 min.

Makes

2 servings

Updated: Oct. 04, 2023
I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself. —John Hansen, Marstons Mills, Massachusetts
Parmesan Pork Tenderloin
Parmesan Pork Tenderloin Recipe photo by Taste of Home
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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 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 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.
  3. Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with pork and onion mixture.

Nutrition Facts

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