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Respected Contributor
Posts: 4,010
Registered: ‎08-29-2010

Pork Tenderloin with Parmesan Wine Crust

RespectLife, this one is a favorite at our house.

 

Pork Tenderloin with Parmesan Wine Crust

 

Serves 2

 

Preheat oven to 375º.

 

1 lb. pork tenderloin (sliced into 'coins' 1/4 inch thick)
Flour, pepper
2 Tablespoons minced shallots
1/2 cup white wine (have used both Chardonnay and Sauvignon Blanc with good results)
2 Tablespoons freshly grated Parmesan cheese
4 Tablespoons butter, softened
2 Tablespoons bread crumbs

 

Pound pork slices until thin, lightly dust with flour and pepper . Saute quickly in 2 Tablespoons butter over moderately high heat, 1 minute per side. Place in baking dish. Add shallots to pan, saute until soft.   Add wine and deglaze pan, and add to baking dish.


Mix Parmesan, remaining butter and bread crumbs. Remove and shape into a 'log' roll (about the size of the tenderloins). Cut into slices, top each tenderloin with a slice. (You can add a little more wine here, if you'd like; but, better still, pour yourself a glass.)

 

Bake for 10-15 minutes.

 

Strive for respect instead of attention. It lasts longer.
Honored Contributor
Posts: 14,225
Registered: ‎01-16-2015

Re: Pork Tenderloin with Parmesan Wine Crust

Oh yum! I was hoping you would post this one.

 

Thanks IamMrsG!!!

Respected Contributor
Posts: 2,458
Registered: ‎04-26-2013

Re: Pork Tenderloin with Parmesan Wine Crust

That's a keeper, Thanx for posting
Honored Contributor
Posts: 15,943
Registered: ‎02-27-2012

Re: Pork Tenderloin with Parmesan Wine Crust

Oh Mrs. G, what more could you want in life?  Wine and parmesan!  I am going to buy out all the tenderloins Wegman's have this weekend so I can try all these recipes.

 

You are so kind to post this for us (me especially!)

Respected Contributor
Posts: 4,010
Registered: ‎08-29-2010

Re: Pork Tenderloin with Parmesan Wine Crust


@RespectLife wrote:

Oh Mrs. G, what more could you want in life?  Wine and parmesan!  I am going to buy out all the tenderloins Wegman's have this weekend so I can try all these recipes.

 

You are so kind to post this for us (me especially!)


 

RespectLife, it is my pleasure, my joy, to share good recipes any time I can.  I gush about it sometimes, but I feel we have been so richly blessed with food choices, I just cannot understand not taking advantage of them.  There is a thread on the Kitchen forum about artful food preparation.  IMHO, all natural foods are works of art gifted to us, and I am grateful.  

Strive for respect instead of attention. It lasts longer.