Recipe for Parmesan Crusted Pork Tenderloin Chops

Recipe time!  Pork tenderloin edition!

I recently decided that pork, not beef, is my absolute favorite type of meat.  As much as I adore a good filet mignon, the pork version of the same cut of meat is even more tender and delectable.  And unlike chicken, the other white meat is almost impossible to ruin.  I mean, you're SUPPOSED to overcook it and at less than half the cost of a similar cut of red meat, pork is the way to go.  I stock up at Coscto for around $4 a pound.

I have two favorite reliable ways to not ruin pork tenderloin.  My usual method is a mustard-stuffed roast that I would LOVE to share with you, but until I grow a third arm or find an assistant, there's just no way to photograph myself rolling and tying the meat.  I've tried!  You'll have to settle for my other favorite way to cook it, this recipe I adapted from a Giada DeLaurentis cookbook.

Unless you have a double oven (which I COVET) (badly), it's nice to have a stove top method for preparing meat for when your oven is busy roasting tasty side dishes.  Last Wednesday, I made PW's Crash Hot Potatoes and my own roasted cauliflower (which is even better when you roast it with the potatoes at 450 degrees!).  All together it made for a pants-splittingly delicious meal.

So let's get started.  First, make sure your helper washes his hands!

Then get out the following ingredients:

2 pork tenderloins (they usually come two to a package)
2 large eggs
5 ounces parmesan cheese
1/2 cup flour
Salt
Pepper
Garlic powder
Olive oil

Go ahead and let your helper grate that cheese.  If yours is like mine, he's had plenty of practice in his Montessori classroom.

Meanwhile, measure out a half cup of all-purpose flour.

And dump it into a shallow dish.  Considering I bake about two pies a year, this is how my pyrex glass pie plates earn their keep.

Next get out your pepper.

And add some to the flour.  At this stage of the game, it's almost impossible to over-pepper the recipe, but about 1/2 a teaspoon is a decent amount.

Next add about a teaspoon of course salt.

And a couple teaspoons (or more if you love garlic like I do!) of garlic powder.

Whisk all that stuff together until it's well combined.

Then dump in all that cheese your slave labor has been dutifully grating.

And let him whisk it (all over the counter!).

Next get out another shallow dish or pie pan and round up your two large eggs.

 

And let your helper hone those whisking skills.

 

Next take out your pork, a cutting board and a very sharp knife.

And slice the tenderloin into one-and-a-half inch pieces.

Then trim the fat and tendon off the pieces.  You could technically do this BEFORE the slicing, but I find it to be easier to cut the tendon off smaller pieces.

Next you'll need to pound these babies a little flatter!  This is my favorite part.  I use (and ADORE) IKEA's super cheap plastic cutting boards.  They wash easily, bend just right and are perfect for flattening meat.

I group the tenderloin pieces in a smallish group, place a SECOND IKEA cutting board over the meat and then pound the heck out of it, basically sandwiching the meat between two cutting boards.

It works like a charm every time!  I don't have to worry about getting holes in ziplock bags or getting my meat tenderizer dirty.
Now get out a couple of NON-STICK skillets.  I've tried this recipe on a plain-old aluminum pan and NO.  DO. NOT. GO. THERE.  The cheese will melt and stick to the pan and you'll be left with a huge mess to clean up and coating-free meat.

I don't have a big enough skillet to cook two tenderloins at the same time, so I just use two.  You'll want to generously coat your NONSTICK skillet with olive oil and heat it up to medium-high heat.

Next get your ducks in a row.  The way to make the smallest mess possible is to go meat, then egg, then cheese/flour then skillet, so arrange your lineup in that order if you have the counter space.

Grab a hunk a meat and get started.

First coat the meat with the egg mixture.

Be sure to coat it well on both sides.

Then plop it into the cheese/flour mixture and get it good and covered on all sides.

Then place it gently into your hot oil.

And then keep going until you're skillets are full.

Keep the heat medium-high, adjusting as necessary, for about five to seven minutes per side.  You'll know the meat needs to be flipped when it looks crispy and golden brown.

Yumm.  After all that hard work, it's a good time for an adult beverage. 

Keep an eye on your skillet, but honestly?  It's really almost impossible to screw these up.  I overcooked them when I was taking these pictures and even though the meat was well-done, it was still delicious.

This is what it will (hopefully!) look like when you're done.  It doesn't look pretty (all white, no colors!), but this tasted great with the roasted cauliflower and crash hot potatoes.
People have been curious how much I'm able to eat since my gastric bypass surgery, so here goes.  This is what I put on my plate:

And this is what was left when I was done.

I've said it before, but I basically eat like a normal person.  Not a 300 pound person, but a normal person.  After that meal, I was comfortably full and could not have eaten another bite if I wanted to.

Between the kids, Dave, Carol and me, we almost finished off the entire two-tenderloin plate.  I know I bitch about my food budget, but we love to eat and we eat a lot, particularly when it's something as tasty as this.

Enjoy!

Comments

[alison]

Okay, YUM! This will be on our menu next week. Thanks! :)

[catchestheworm]

Can I borrow your handsome helper? I will pay him with Grandma hugs and kisses.

[michelle]

Yummy! Iam going to give this one a try. Quick chicken recipe next, please. I am desperately trying to find something new to do with chicken.

[Sam]

I've made the Crash Hot Potatoes twice so far, and they are so delicious, aren't they? And I love your cauliflower recipe - it's definitely become a new family favorite. So the pork loin will definitely be on my menu soon - parmesan cheese can never be wrong.

[Sam]

I've made the Crash Hot Potatoes twice so far, and they are so delicious, aren't they? And I love your cauliflower recipe - it's definitely become a new family favorite. So the pork loin will definitely be on my menu soon - parmesan cheese can never be wrong.

[Rachael]

I love your recipe posts because of the great pictures - it makes it WAY harder for me to screw things up. THis looks really delicious, so I might actually try it soon.

[Amanda]

I am a long time lurker, 1st time poster on your blog. Here is recipe that is super easy and yummy. I will be casing yours too ;)

I make a great Pork Roast with Peach Chutney. I got the recipe from the book that came with my Crock Pot.

16 ounce can of slice peaches, drained
1/4 cup raisins ( can also use cranberries or both)
1/4 cup brown sugar
1/4 cup vinegar
1/2 small onion, chopped
1 TBL Spoon prepared dijon mustard
3-4 pound pork roast (if you get the onion, pepper & garlic marinated roast from
Costco this comes out REALLY great. I just cut in half and freeze the other one.)
Salt and Pepper to taste

Combine all ingredients except roast in blender or food processor
Process until coarsley chopped
Place Roast in Crop-pot and pour chutney over top

Cover and cook on:
Low - 8 hours
Hight to Low Auto Shift - 6 hours
High - 4 hours

Makes 6-8 serving - it really makes more if you slice it thin.

*** I normally just coarsely shop everything mix in a bowl and pour over the top and cook
*** It is REALLY yummey when you use a turkey breast
** Serve with mashed potates and other veggies.

[Kathy C.]

You're absolutely gorgeous and so are those babies of yours! Love your tutorials with the cooking. Now we wanna see your new cut! Please post a picture when you get time.

[Steph]

I just stumbled on your blog, and I've really enjoyed reading! Like you, pork tenderloin is a favorite of mine...and this recipe looks so good, I can't wait to try it out!

[mm]

Yum. *snags this and makes it* And, may I have your stomach pouch for a moment? How long do you sit and eat a meal?

[laura]

your website is so awesome, all i can say is thank you. being a recent bypass patient there is not alot out there in personal stories. THANK YOU a million times over!!!!

[Heather]

I read this yesterday and it looked so good I went to the store on the way home and that is what we had for dinner!! It was SOO good that I even posted about it on my blog!! LOVE it!! Thanks for sharing!!

[Allison]

Tried this last night, but used chicken breasts, cut into "tenders." It was quite good, kids AND husband liked it. Now you know -- can be used with chicken when you don't have pork!

Also, regarding your "magic meatloaf": I make it all the time now, and have branched off with variations of my own.

Thank you for posting your recipes. They have inspired me, and my family is grateful!

P.S. The new hair is tres cute!

[Steph]

I made these for dinner tonight, and sweet lord were they ever delicious?! I had them with a baked sweet potato and a celery, carrot and fennel salad. Thanks for sharing such a yummy recipe! I foresee it becoming a regular in my household

[Andrea]

Thanks for posting such great instructions! I found your blog last night when I was searching for ideas of how to cook the pork loin I have. I only sliced off 4 chops and we so wished I had cooked more when we tasted them. Good thing I didnt or we might have eaten more!

[elizabeth]

I made it! I actually "cooked" something!
I remembered you had recipes here and came to find something easy. This recipe was pretty easy. I used what I had on hand (stupid shaker parmesan... real stuff next time, I swear) and used boneless pork chops instead of pork tenderloin. It turned out great!
Thank you for posting this recipe (and the others). My husband and kids thank you, too; they gobbled it right up.

[chineseporkrecipes]

hello,your recipes are detailed,i really like it very much. I am a chinese food amateur and like cooking the dish myself,thanks for sharing so many colourful cooking pics again.