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Parmesan Pork Tenderloin

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.
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    2 servings

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

  • Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
  • In a large skillet, saute the 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.
  • 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 juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the 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.

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Reviews

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Average Rating:
  • Amanda
    Sep 26, 2020

    This was delicious... AFTER we realized that fresh grated parmesan wasn't sticking or working at all. When we went to the can of grated parmesan, it stuck and it was super yummy, even my six year old loved it!! Would recommend putting the pre-grated parmesan in the recipe (the kind in a the green can!).

  • lshaw
    Sep 23, 2020

    We liked the onion-mushroom mixture with the sauce, but found the meat to not have a lot of flavor. We thought the pork needed something more than just the parmesan cheese to coat it with. Simply adding salt and other pork-friendly herbs might have done the trick.

  • Judy
    Sep 17, 2020

    Just made step by step. So so very good. Even my picky husband said it was very good. Hats off for a keeper recipe. Thank you!

  • Janet
    Sep 15, 2020

    Delicious, husband loved it. However next time need to coat the pork medallions with egg to get the parmesan to stick to the meat. As others said, need to double the sauce, at least. Jan E.

  • Carol
    Sep 14, 2020

    Easy and delicious. Definitely a keeper recipe. I used a little extra herbs and turned out great

  • Steven C.
    Sep 13, 2020

    Delicious. Next time I will double the sauce. I see Vegetable Stock as I thought the beef stock would, at least to some extent, overpower the pork flavor.

  • cparmenter
    Aug 16, 2020

    WOW! Absolutely delicious. Followed recipe exactly except I used fresh herbs from my herb garden. Quick and easy meal that seems like a gourmet dish! I served it over cooked farro to soak up the yummy sauce. But you could use mashed potatoes, rice or buttered noodles if you'd like.

  • ReneeMurby
    Jul 31, 2020

    I really enjoyed the herbal blend added to the broth. I used fresh instead of dried. The pork was moist and the sauce was very good.

  • laura70
    Jul 21, 2020

    One of the best new recipes I've tried in a while. No leftovers since it was that good. Definitely going to double that yummy sauce like others said next time. Very unique, very easy, very quick, and very tasty. Felt like we were eating at a fancy restaurant!

  • AvidcookGAtoCA
    Jul 20, 2020

    I have been making a similar recipe for years using thin chicken breast cutlets instead of pork. This pork tenderloin recipe is top notch! It is actually a pork medallion meal fit for company or an easy week night meal. I used chicken broth because I had it on hand. I served it with fettuccine noodles and crusty bread. Cranberry sauce and steamed broccoli were perfect sides and made a colorful and tasty plate. Highly recommend!! Volunteer Field Editor