Thursday, March 18, 2010

Pork Tenderloin Parmesan

For those of you who flogged me unmercibly the other day :), I fixed a SALAD with this meal and it was delicious - the usual stuff plus green and black olives, anchovies and Italian dressing. Sorry it’s a little blurry.

Just before I began cooking the meal, the MIL suggested we go out for dinner, and she’d buy, to which I said, I’d rather cook at home unless she didn’t like my cooking. She was trying to give me a break – so nice of her – but admitted she’d really rather stay home. I think I made her glad we stayed home and I know I sure was.

When you buy pork tenderloin, it generally comes in a 2-pack. We had the first one the other night with mushroom gravy, and ate the second one breaded and fried tonight. I guess I could call it chicken fried, but since it’s topped with cheese and served with pasta, it will have to be pork tenderloin parmesan.

I cut it into ½” slices and pounded it to about 1/8” pieces, then, just used the basics to cook it - flour seasoned with Italian spices, egg wash, flour again, then fried in olive oil. After flipping, I added a slice of white cheese (farmers was all I had but it worked fine).

For a side, besides the SALAD, I cooked up the rest of the pound of linguini from the other night and used jarred sauce. I didn’t have enough of the primary sauce so I added some pizza sauce that I had on hand and a little cream. I’d seen the cream thing done several times on TV lately and it looked great. I then mixed all of the sauce with the pasta, plated it up, added a little grated parmesan and called it a meal.

It was outstanding, if I do say so myself, and I was pleased at being able to kind of wing it – not a single recipe for the whole meal. The pork was crispy, tender and still a little juicy and the marinara was deliciously creamy. The picture doesn’t do it justice – maybe I should have put the pasta on top.

Have a great day and thanks for reading.



  1. Sorry about giving you grief for nixing the salad. ;) You have redeemed yourself with this one. I LOVE salty little anchovies and olives in a salad.

    The tenderloin and pasta look yummy, too. I'm the same way about going out . . . I'd just as soon cook most days.

  2. I just hope you know I had a big grin as I wrote the first sentence.

  3. Looks great! I am with you - I almost always prefer to cook and eat at home.

  4. We're so glad you finally understand the importance of salad :-) I love breaded pork tenderloin and can imagine just how good these tasted. I'm off to slay some dragons. Have a great day...Mary

  5. sounds like you were ganged up on... Love anchovies in the dressing, but just can't get into the real ones

  6. Hi Larry, Love the tenderloin and pasta--but you can eat my anchovies ---all of them... I don't want those things anywhere near my salad!!!!! ha ha

    Hope you enjoyed the sunshine today... We had some --for a short time!!!

  7. I enjoy hearing how you cook quickly on your feet, adjusting, substituting at will. Those turn out to be some of my best meals.


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