Pork Tenderloin Parmigiana

Courtesy of Dr. Bishop – www.drbishop.ca

Skip the heavy sauce and 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.


• 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 ½ tsp (7 mL) bottled chopped garlic
• ¼ tsp (1 mL) each salt and freshly ground pepper
• 1 pound pork tenderloin
• 2 tsp (10 mL) olive oil
• 1 pint cherry or grape tomatoes


  1. Preheat oven to 375-F (190ºC). 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 45 min. Pork is done when an instant-read thermometer inserted into thickest part of meat reads 155-F (70ºC). Depending on thickness of tenderloin, baking times may vary. Let stand 5 min. before slicing. Excellent with a leafy green salad.


Makes 4 servings. Count each serving as 3 proteins (group 6).

*Adapted from Chatelaine magazine

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