Parsley And Parmesan Crusted Pork Tenderloin Food

PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
• Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
• Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
• Sprinkle the bread crumb mixture over the mustard coating.
• Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Allow pork to rest for 5 minutes before slicing.

HERB ROASTED PORK LOIN WITH PARSLEY SHALLOT SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
• Combine all ingredients in a blender and puree.

PORK TENDERLOIN PARMESAN

Steps:

• Slice pork into 12 pieces, and place between sheets of plastic wrap. With a small heavy skillet or meat mallet, pound pork to 1/8-inch thickness.
• Combine egg whites with 1 tablespoon water in a shallow bowl or pie plate and lightly beat to combine; set aside. In a second shallow bowl, combine breadcrumbs and Parmesan; set aside.
• Season pork with salt. Dredge in flour, tapping off excess. Dip first in egg-white mixture, then place in breadcrumb mixture, turning to coat. Pat gently to adhere.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Saute half the pork until golden brown and cooked through, about 1 minute per side. Repeat with remaining tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.

PARMESAN PORK TENDERLOIN

Steps:

• Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside., In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm., Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.

PARMESAN CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees.
• Mix breadcrumbs, Parmesan cheese, salt, pepper and poultry seasoning in a small bowl and set aside.
• Place pork tenderloin on greased baking pan. Cover with mayonnaise. Cover with bread crumb mixture.
• Roast 20 - 27 minutes until internal temperature is 145 degrees. Pull, tent with foil and let rest 3 minutes.
• Note: I typically serve with fingerling potatoes, split in half and tossed in olive oil, salt and rosemary. Roast in dish with pork tenderloin. Buttered green beans completes the meal.

QUICK PORK TENDERLOIN PARMESAN

Steps:

• Cut tenderloin crosswise into 8 slices, about 1 inch thick.
• Flatten each slice to 1/2 inch thickness.
• Combine crumbs, cheese, salt, and pepper.
• Dredge pork slices to coat.
• Add oil to a large heavy skillet and pan fry meat slowly with onion and garlic about 8 minutes.
• If meat is done first, remove it to a plate and keep warm and continue to cook the onion and garlic until softened.