"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Tenderloin Parmigiana Recipe

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This recipe for Pork Tenderloin Parmigiana, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Tuesday, November 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. flour
1 egg, beaten
1/2 tsp. seasoned salt
1/8 tsp. pepper
2 pork tenderloins (approx. 2 lbs.)
1/2 c. Italian bread crumbs
2 T. oil
1 jar Spaghetti sauce (or use Joe's Italian Sauce or Justine's Famous Marinara Sauce)
1/4 c. Parmesan cheese, grated
1/2 c. mozzarella cheese, grated

Directions:
Directions:
Combine egg, salt and pepper is shallow bowl. Roll the tenderloin in flour and then drench in egg mixture and roll in bread crumbs. Heat the oil in a large skillet and brown tenderloin on all sides. Place in a 9x13 baking dish and cover and bake at 350 F. for 30-40 minutes. Pour the spaghetti sauce over the tenderloin, sprinkle with grated cheese and cover and bake for another 10 minutes; sprinkle tenderloin with grated mozzarella cheese and return to oven, uncovered until cheese is melted.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The tenderloins can be prepared ahead of time and then just heated in the oven; add the sauce and cheese and heat until cheese is melted. Our friend, Ermaline Jones introduced us to this item at a Penn State Tailgate Party and heated it up on a covered grill...served it with fresh pasta and a salad...WOW!

 

 

 

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