Pork Tenderloin Parmigiana

sylvia

Well-known member
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.

 
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