Recipe Details

Parmesan Pork Tenderloin

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4


Cook to 145 F with 3 minute rest


1 pound pork tenderloin
3 tablespoons bread crumbs, fine
1 tablespoon Parmesan cheese, grated
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons vegetable oil
1 1/2 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini, OR summer squash, thinly sliced

Cooking Directions

Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and sauté 5 minutes or until tender.

Serves 4

Serving Suggestions

Add seasoned bread crumbs to add more kick to this dish. Serve these breaded pork medallions with tortellini and a tossed salad.

Nutrition Information

Calories: 168 calories
Protein: 17 grams
Fat: 9 grams
Sodium: 279 milligrams
Cholesterol: 51 milligrams
Saturated Fat: 2 grams
Carbohydrates: 5 grams
Fiber: 1 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

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About the Cooking Method: Sauteing

1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

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Rate this Recipe
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Review Title

very tasty
by anonymous 05/18/2014
I would cut down on the salt next time.

Yuck! Too salty
by anonymous 08/15/2012
We couldn't even eat this dish. Between the parmesan and the salt it was too salty for us.  

by anonymous 06/06/2012

Parmesan Pork Tenderloin
by anonymous 03/14/2012
 Love everything about this recipe. The best tenderloin I've ever fixed and eaten.

by anonymous 02/22/2012
 Love this recipe! Also works with the flavored Hormel tenderloins. Enjoy!

by anonymous 02/22/2012
 Really easy and tasty. Last time I made it I used a peppercorn Hormel pork tenderloin. My husband does not care for zucchini so left that out and used onion only. Delicious!

by anonymous 10/02/2011
Used frozen spinach, added to pan with the little bit of water from pot. put pork back in the pan w/spinach & sauteed together. mmmmmm

Easy, Excellent Pork Tenderloin
by Emoney 03/20/2011
This dish is so easy to prepare but good enough to present to guests. One of the best ways I know of to prepare a pork tenderloin

by Rose 09/15/2010
 excellent and easy to prepare

by Rick B 02/23/2010
Very delicious. I didn't use the onion/garlic or zucchini. Great and simple. Kids will love it I'm sure.

Parm Pork
by CJ 01/11/2010
Incredibly easy. Good with or without the zucchini. Easy for weekday meal and nice even for company.

by Nadine 12/01/2009
Outstanding! probably the best pork tenderloin I have had. Definitely a keeper!

by Linda 10/28/2009
This was an excellent dish, the pork was incredibly tender and tasty, definitly a re do

great & easy
by smeek 10/14/2009
I really enjoyed this and so did my family

by Pat B 09/24/2009
Tastes like you fussed for hours!