Pork Tenderloin Parmesan

Simple, easy, quick and delicious. Perfect for the weekdays. Now I'm not saying this is done in 5 minutes...but it's done in less than 30.

45 if you get distracted a lot.

Pork Tenderloin Parmesan
Printable Version

12 oz pork tenderloin
2 large egg whites
1/4 cup dried bread crumbs (I like to use the Italian style bread crumbs)
1/4 cup grated Parmesan cheese
salt and pepper
3 TB flour
2 TB olive oil (or more if needed)
Lemon wedges
Parsley or cilantro to garnish

Note: the recipe says 1/4 cup of the bread crumbs and Parmesan cheese. I always need more. Just adjust the amount  (in 50/50 measurements) to what works for you.

Slice the tenderloin into 12 equal pieces. Place them between plastic wrap and pound them down thin...about 1/8" thick. If you don't have a mallet....use a heavy skillet.

One thing you will notice is that pork tenderloin pounds down a lot quick and easier than chicken.

Set up your station with 3 bowls.

In the first bowl, combine the salt, pepper and flour
In the second bowl, combine the egg whites with 1 tablespoon of water
In the third bowl, combine the bread crumbs and Parmesan cheese

With each piece of pounded meat, dredge in the flour, dip into the egg white mixture then coat with the bread crumb mixture.

In a large skillet, heat up 1 tablespoon of olive oil. Working in batches, saute the breaded "medallions" for about a minute per side.

Ok, so I'm not that picky and didn't get all OCD about the shapes of my "medallions". Which is why I ended up with that cute little heart.  <3

Repeat the cooking process, adding more olive oil as needed until all of your tenderloins are cooked.

Serve with the lemon wedges (for drizzling) and the garnishes of your choice.

This is a Martha Stewart recipe from one of her Everyday Food mini magazines that I found years ago. These little nuggets of pork are one of my favorite ways to prepare pork tenderloin.