PORK TENDERLOIN PARMIGIANA

PORK TENDERLOIN PARMIGIANA image

Categories Pork Bake

Yield 3 people

Number Of Ingredients 8

Ingredients

2 tbsp (30 mL) store-bought fine dry bread crumbs
2 tbsp (30 mL) freshly grated Parmesan
1 tbsp (15 mL) chopped fresh rosemary or 1 tsp (5 mL) dried rosemary
2 garlic cloves, minced, or 1-1/2 tsp (7 mL) bottled chopped garlic
1/4 tsp (1 mL) each salt and freshly ground black pepper
1 pork tenderloin
2 tsp (10 mL) olive oil
1 pint cherry or grape tomatoes

Steps:

1.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. 2.Place on a foil-lined, rimmed baking sheet. Press any remaining crumb mixture overtop and onto sides of meat. 3.In a small bowl, toss tomatoes with remaining 1 tsp (5 mL) oil, then scatter around pork. 4.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.

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