Pork tenderloin parmigiana
13
- Prep Time10 min
- Total Time10 min
- Makes2 to 3 servings
Andreas Trauttmansdorff
Ingredients
2 tbsp store-bought fine dry bread crumbs
2 tbsp freshly grated parmesan
1 tbsp chopped fresh rosemary, or 1 tsp dried rosemary
2 garlic cloves
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1 pork tenderloin
2 tsp olive oil
1 pint cherry or grape tomatoes
Instructions
Preheat oven to 375F (190C). In a pie plate or wide shallow bowl, stir bread crumbs with Parmesan, rosemary, garlic, salt and pepper. Rub pork with 1 tsp (5 mL) oil, then place in crumbs and turn to evenly coat, pressing mixture onto meat.
Place on a foil-lined, rimmed baking sheet. Press any remaining crumb mixture overtop and onto sides of meat.
In a small bowl, toss tomatoes with remaining 1 tsp (5 mL) oil, then scatter around pork.
Roast in centre of preheated oven, stirring tomatoes occasionally, until pork is firm when pressed, 30 to 40 minutes. Pork is done when an instant-read thermometer inserted into thickest part of meat reads 155F (70C). Let stand 5 minutes before slicing. Excellent with a leafy green salad.
Nutrition (per serving)
Calories 227, Protein 30g, Carbohydrates 9g, Fat 8g, Fibre 1g, Sodium 373mg.
Skip the goopy tomato sauce and heavy breading used in classic veal parmigiana in favour of lean pork tenderloin. It's lightly dusted with herbed bread crumbs and dished up with saucy oven-roasted tomatoes.
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