Parmesan & Onion Pork Tenderloin

Have you ever thought to cut up a pork tenderloin and cook it as if it were pork chops? Me neither. But boy this recipe has me changing my mind on that. These are so tender and flavorful – I may never cook a whole tenderloin again!
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
CourseMain Course
Servings 4 servings
  • 1 pork tenderloin 3/4 lb – 1 lb
  • 6 tbsp parmesan cheese grated
  • 1 sweet onion cut into rings
  • 1 garlic clove minced
  • 2 tbsp butter divided
  • 2 tbsp oil divided
  • 1/2 cup beef broth
  • 1/8 tsp salt
  • 1/2 tsp Italian seasonings
  • 1/2 tsp cornstarch
  • 3 tbsp water
  • Cut pork into 1/2 slices. Using a meat mallet – flatten to about 1/4 inch. Coat each slice with parmesan cheese and set aside.
  • In a large skillet, heat 1 Tbsp butter and 1 Tbsp oil over medium high heat. Sautee onions and garlic until tender. Remove and keep warm (wrap in foil).
  • Add your other tbsp of butter and oil and then sear your pork slices for 2-3 minutes/side. Remove from pan and keep warm once cooked. (I had to do this in two batches).
  • Add broth to your pan and scrape to loosen up the brown bits. Add your seasonings and bring to a boil. Reduce heat and simmer, uncovered for about 5 minutes.
  • Combine cornstarch and water in a small bowl. Whisk until smooth and combined. Stir into pan juices and let it boil for about 2 minutes – or until thickened.
  • Replace your onions and pork and let them heat back up in sauce for a few minutes.
  • Plate up and serve warm!