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.

Larry