Pork Tenderloin Parmigiana
A Chatelaine Recipe, October, 2005
2 tbsp store-bought fine dry bread crumbs
2 tbsp freshly grated Parmesan
1 tbsp chopped freshly rosemary or 1 tsp dried
2 garlic cloves, minced
1/4 tsp each salt and freshly ground pepper
1 pork tenderloin
2 tsp olive oil
1 pint cherry or grape tomatoes
1. Preheat oven to 325 degrees F. In a pie plate or
wide shallow bowl, stir bread crumbs with Parmesan,
rosemary, garlic, salt & pepper.
2. Place on a foil lined, rimmed baking sheet. Press any remaining crumb mixture overtop and onto side of meat.
3. In a small bowl , toss tomatoes in the remaining tsp of oil, then scatter around the pork.
4. Roast in centre of preheated oven, stirring occasionally until pork is firm , when pressed, 30 to 40 minutes. Pork is done when an instant read
thermometer, reads 155 degrees F.
5. Let stand 5 minutes before slicing. Excellent with a leafy green salad.
A Chatelaine Recipe, October, 2005
2 tbsp store-bought fine dry bread crumbs
2 tbsp freshly grated Parmesan
1 tbsp chopped freshly rosemary or 1 tsp dried
2 garlic cloves, minced
1/4 tsp each salt and freshly ground pepper
1 pork tenderloin
2 tsp olive oil
1 pint cherry or grape tomatoes
1. Preheat oven to 325 degrees F. In a pie plate or
wide shallow bowl, stir bread crumbs with Parmesan,
rosemary, garlic, salt & pepper.
2. Place on a foil lined, rimmed baking sheet. Press any remaining crumb mixture overtop and onto side of meat.
3. In a small bowl , toss tomatoes in the remaining tsp of oil, then scatter around the pork.
4. Roast in centre of preheated oven, stirring occasionally until pork is firm , when pressed, 30 to 40 minutes. Pork is done when an instant read
thermometer, reads 155 degrees F.
5. Let stand 5 minutes before slicing. Excellent with a leafy green salad.