Wednesday, July 11, 2012

Parmesan Crusted Pork Tenderloin

This is a recreation of fried pork chops. These are so amazing and wonderful they will not even remind you of the age-old fried pork chops. They have a beautiful crust with an amazing cheesy crunch. There is no need for a sauce or gravy with these pork tenderloin medallions. They are a cinch to prepare and are sure to impressive anyone.
Source: Becoming Betty, originally Martha Stewart


1 Pork Tenderloin
6 tablespoons of Flour
4 Egg Whites, whisked
1/2 cup of Breadcrumbs
1/2 cup of Parmesan, shaved
1 teaspoon of Salt
1 teaspoon of Pepper
4 tablespoons of Vegetable Oil


First, preheat your oven to 350 degrees.

Next, mix the salt and pepper together and rub all over the tenderloin.

Now, slice the tenderloin in 1/2 in pieces.

Place an iron skillet onto medium heat on your stove with four tablespoons of oil in it.

Time to get the breading steps ready. Get out three small bowls. In one put the egg whites , in another place the breadcrumbs and parmesan, and the last will be the flour.

You are going to do one piece of pork tenderloin at a time. Have a plate out to put all of the pieces onto.

Now, first take the pork tenderloin to the eggs, then the flour, and then the cheese and breadcrumb mixture. When you get to the cheese and breadcrumb mixture firmly press down on all of the sides until well coated and place the piece onto the plate. Repeat until all the tenderloin is coated.

Place four pieces of the tenderloin into your iron skillet. Fry for two minutes on each side and place onto a separate plate. When all of the pieces are finished put the tenderloin pieces back into the iron skillet. Bake for 10 minutes, until cooked thoroughly.


No comments:

Post a Comment