Thursday, April 3, 2014

Pork Tenderloin Parmesan

Pork Tenderloin Parmesan

Ingredients: (makes around 12 pieces depending on the size cut)

1 Pound of Pork Tenderloin

2 Eggs

Butter (for coating the pan when pan searing)

Seasoned Italian Breadcrumbs (enough to fully coat each cutlet)

Cayenne Red Pepper (to taste, depending on how spicy you want it)

Salt and Pepper (a sprinkling, to taste)

Parmesan Cheese (to melt over meat)

Marinara Sauce (to put over meat)

Pasta, I used Pasta Roni Angel Hair Pasta with Herbs (1 box)

Directions:

Cut tenderloin into medallions that are about an inch thick, depending on the tenderloin's length and thickness, you can get around 12 pieces give or take. 

Pound them out to desired thickness with a meat tenderizer or whatever you can find that will work similarly. Pound between plastic wrap or wax paper. I made them really quite thin.

Setup your dredging station. Mix eggs in a bowl with a fork. Cover a normal size plate with breadcrumbs, mix in cayenne pepper, salt and pepper, to taste. Covering the breadcrumbs in a very thin layer of cayenne pepper should be a nice normal amount so it's not too overwhelming. 

Dip and fully cover the tenderloin cutlets in egg first, then place on breadcrumbs, flipping and sprinkling to fully coat each piece.

Burner set to about medium. Heat and fully melt a small bit of butter in a pan. Pan sear (fry) each cutlet about 2 at a time or however many will fit. Cook about 2-3 minutes per side, this will depend on how thick the cutlets are. Melt more butter in the pan if needed. If you plan to heat them up in the oven at a later time, it's ok to very slightly under cook them on this step, to help prevent drying out.

Put hot marinara sauce over and sprinkle with shredded parmesan cheese, melt it if you like in the oven or microwave. I chose pasta as my side, butter and herb angel hair pasta.

It's fine to eat these cold later, just do make sure they are fully cooked if so. I hear a bit of hot sauce with them cold, makes a good snack!

You may also deep fry these or bake them.

Enjoy!