Delicious Pork Parmesan (Parmigiana) with a Tenderloin

If your family loves pasta night like mine, then this is a recipe you need for your rotation! I start with a pork tenderloin and cut it into medallions, then lightly bread and fry each one before smothering them in marinara sauce and baking it all together with delicious cheese. 

The result is a tangy, salty, and slightly sweet sauce, just perfect for pasta. The overall taste is similar to chicken Parmesan but with a deeper and richer flavor from the pork. This is guaranteed to be a new family favorite! 

Ingredients Needed for Pork Parmesan

• Pork tenderloin (some people use pork chops here, but I find more consistently tender results with tenderloin)
• Egg (I use large eggs, one is enough)
• Bread crumbs (I use Italian breadcrumbs for the best flavor)
• Parmesan cheese
• Italian seasoning
• Olive oil
• Marinara sauce (use your favorite, I use Rao's)
• Mozzarella cheese

How to Make This Pork Parmesan Recipe

1. First, cut the tenderloin into slices, or medallions. I try to make each about ½ inch thick.

2. Set up 2 shallow bowls. In the first bowl, beat the egg and set aside. In the second bowl, combine bread crumbs with grated Parmesan cheese and Italian seasoning.

3. Dip each pork medallion in the egg mixture first, then into the bread crumb mixture. Turn to coat each piece evenly. Place the coated pieces aside on a plate until all the pieces are done.

4. Heat a large skillet on medium to medium-high heat and add a little cooking oil. Add the medallions to the hot skillet and cook 3 to 4 minutes per side, until golden brown.

5. Add about a cup of marinara sauce to a greased baking sheet (9x13) and spread it evenly to cover the bottom of the pan.  Arrange the pork medallions in the pan in an even layer, then pour the rest of the marinara sauce over to cover. Top with shredded mozzarella cheese. 

6. Cover the baking dish with aluminum foil and bake it for 25 minutes at 350 degrees F. Then remove the foil and bake for 10 more minutes, until the sauce is hot and bubbly. 

7. Remove from the oven and let it rest for 5 minutes before serving.

Serving Suggestions

This makes a wonderful pasta meal! I often use spaghetti but sometimes serve other noodles just to mix things up. Rotini or radiatore noodles are fun and I love how the shapes help hold onto the sauce. 

I like to make a simple green salad on the side and some garlic bread in the air fryer to really round out the meal. Easy and delicious!

Variations and Substitutions

Some recipes will add all purpose flour to the coating step, but I have not found it to be necessary. 

If you use other cuts of pork, like pork chops, you might want to tenderize them a little with a meat mallet before coating. Then the remaining directions should work fine for the coated chops. You might need to adjust cooking times depending upon the thickness of your meat pieces. 

For an even crispier coating, use panko breadcrumbs for the coating - yum!

The marinara sauce used can make a difference, so use a good one. If you like it for other dinners, you'll like it for this pork recipe!

Storage

Allow any leftovers to cool, then place in a covered airtight container. Store in the fridge for up to 4 days.

📖 Recipe