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Parmesan Pork Tenderloin Recipe


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     Parmesan Pork Tenderloin

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8
Preptime   20 minutes

1 package of pork tenderloin, plain
1 bag shredded Parmesan Cheese
1 medium sweet onion, diced large
1-1 1/2 whole mushrooms, halved
2 garlic cloves, minced
2 tbs butter, divided
2 tbs olive oil, divided
1 can beef broth
1/4 cup port or marsala wine
1/4 tsp each dried basil, ground thyme and crushed rosemary
2 tbs corn starch
1 tbs cold water
Salt and Pepper to taste

In a large deep skillet add 1tbs each olive oil and butter to melt. Sauté the diced onion, mushroom and garlic until tender, using a slotted spoon remove to a bowl. Pour about 1/4 bag of the cheese in a shallow flat bottom bowl. Slice the tenderloin as the vegetables are cooking. Cut the tenderloin immediately before coating with the cheese, you do not want to precut because the meat will dry out thus not accepting the cheese as well.
Cut the pork tenderloins into 1/2 inch slices. In the same skillet add the remaining oil and butter. Dredge each piece of pork in the parmesan cheese pressing the cheese into the meat. Do not expect full coverage. Add the pork to the hot pan as you coat them beginning with the outer edge, the coolest, part of the pan. Cooking the pork over medium heat RESIST the urge to turn the pork, if you mess with it the cheese will stick to the pan not the pork. After about 5-7 minutes gently jiggle the pork with tongs, if it comes loose clean flip it; it should be golden brown. You turn the pork one time. Once the pork is golden brown on both sides remove them as they are ready to a plate. It is okay if the cheese does not stick to all of the pieces of pork but if it sticks to none you are messing with and or turning the pork too much and too soon.
Add the wine to the pan, scraping the browned bits loose. Stir in the half of the broth. Add the seasonings and stir. Return the vegetables to the pan then add the rest of the broth and simmer uncovered for about 5 minutes. In a small cup combine the cornstarch and cold water, stir into the broth mixture. Bring to a boil for about 2 minutes while constantly stirring. Return the pork to the pan gently and reduce the heat, cover and simmer for about 10 minutes. If the sauce is not thick enough follow the directions on the container of cornstarch to thicken.
You do not have to use both the mushrooms and onions but both add great flavor, they are cut large so you can pick out what you do not like. I forgot to purchase mushrooms for this picture but it did not impact the taste.
Serving Suggestions
Mashed potatoes, rice or egg noodles.

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