Pork Tenderloin Parmesan
Pork Tenderloin Parmesan is a real nice change from chicken parmesan. We stopped doing veal parm when we started getting nose bleeds at the check out. A friend told us about doing it this way and it’s good. Real good.
Trim the fat off the tenderloin and cut it up in to about 3″ pieces.
Cut into each piece lengthwise about halfway through. Then do the same into each half so it becomes opened up, kinda.
Flatten them with a meat mallet or if you don’t have one whacking it with the bottom of a pot will work. Pre heat the oven to 350.
Put a frying pan on medium high and add about 2 tbsp. of olive oil. Salt, pepper and garlic powder each side of the cutlets and cook each side about 5 minutes or until they are firm to a poke from your finger. You can use individual cassarole dishes or do them all in a roasting pan. We”re just cooking for the two us tonight so we are going to put 2 dishes in the freezer. First a little bit of sauce, then the cutlet, then sauce on the meat, then mozzarella, then a little sauce spread out on the cheese. Very lightly drizzle a little olive oil. Then grated parmesan cheese all over them. Sprinkle on some dried oregano and basil.
Two in the freezer and two in the oven for 10-15 minutes or until the cheese is melted and the sauce is bubbling.
Life is good!!
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Pork Tenderloin Parmesan
Ingredients
- 1 pork tenderloin medium to large (2-3lbs.)
- 2 1/2 cups olive oil
- 1 1/2 tbsp. salt
- 1 1/2 tbsp. black pepper
- 1 1/2 tbsp. garlic powder
- 3 cups marinara sauce
- 2 cups mozzarella cheese sliced
- 1 cup grated parmesan cheese
- 1 1/2 tbsp. dried basil
- 1 1/2 tbsp. dried oregano
Instructions
- Trim the fat off the tenderloin and cut it up in to about 3" pieces. Cut into each piece lengthwise about halfway through. Then do the same into each half so it becomes opened up, kinda. Flatten them with a meat mallet or if you don't have one whacking it with the bottom of a pot will work. Pre heat the oven to 350.
- Put a frying pan on medium high and add about 2 tbsp. of olive oil. Salt, pepper and garlic powder each side of the cutlets and cook each side about 5 minutes or until they are firm to a poke from your finger. You can use individual cassarole dishes or do them all in a roasting pan. We"re just cooking for the two us tonight so we are going to put 2 dishes in the freezer. First a little bit of sauce, then the cutlet, then sauce on the meat, then mozzarella, then a little sauce spread out on the cheese. Very lightly drizzle a little olive oil. Then grated parmesan cheese all over it. Sprinkle some dried oregano and basil on them. Two in the freezer and two in the oven. Or all of them in the oven for 4 servings tonight. Cook them for 10-15 minutes or until the cheese is melted and the sauce is bubbling.
- Life is good!
