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Pork Tenderloin Bruschetta

pork tenderloin bruschetta in a pan

 

The holidays are pretty much here. That means there is lots of cooking and baking going on all over the place. I am constantly running to the store because I forgot something on my list. I sure hope that I am not the only one like that! Today I am teaming up with Del Monte® to show you what a few pantry staples can do for the holidays. A well-stocked pantry can save a ton of time in this already crazy time of year.

del monte tomato cans

I think a lot of times people focus on the meal for the big day, and forget about everything else. Lots of times you have guests that come and stay for a couple of nights. You have to feed those people, right? That is where this pork bruschetta comes in. With a little help from Del Monte® canned tomatoes you can have dinner on the table quickly, but it tastes like you spent forever in the kitchen. All it takes is a few pantry staples.

pork tenderloin bruschetta on a plate

Having your pantry stocked with Del Monte® fruit and vegetables is like having a Garden in Your Pantry. Everything is picked and canned at the peak of freshness, so it really does taste like it is from the garden. I used two kinds of tomatoes for this bruschetta: a can of regular diced, and a can of diced with basil, garlic & oregano flavor. You really can use whatever combination you want for these. Just add in a little more oregano at the end if you choose two cans of the regular diced.

pork tenderloin bruschetta in a pan

I am all about quick and easy dinners, even when you have guests. My family went crazy for this pork bruschetta; I have actually made it a few times now. Serve with a salad and some crusty bread for a quick dinner the night before the big day.

Yield: 4

Pork Tenderloin Bruschetta

pork tenderloin bruschetta in a pan

Breaded pork medallions served with a fresh tomato sauce and melted cheese.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 pound pork tenderloin, , sliced 1/4 inch thick medallions
  • 2 eggs
  • 1 cup flour
  • 1 1/2 cup Italian seasoned Panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • Salt and pepper
  • 1 cup Mozzarella cheese
  • 1 Tbls olive oil
  • 1 small onion, , finely chopped
  • 2 cloves garlic, , minced
  • 2 (14.5 oz) cans Del Monte® Diced Tomatoes (plain or Basil, Garlic & Oregano)
  • 1 tsp oregano

Instructions

  1. Preheat oven to 400 degrees.
  2. In a food processor, process tomatoes until smooth. Set aside.
  3. Set up a breading station. One shallow bowl with flour (seasoned with salt & pepper). Another bowl with the eggs, beaten. And a third bowl with the panko breadcrumbs and Parmesan cheese.
  4. Working with a couple slices of pork at a time, dredge in the flour, then the egg, and then the breadcrumbs. Place on a greased baking sheet.
  5. Bake for 15 minutes.
  6. Meanwhile in a large skillet heat olive oil over medium heat. Add onions, and garlic; saute for a few minutes until soft. Add the canned tomatoes, oregano, salt and pepper. Simmer for 5-7 minutes.
  7. Remove the pork from the oven, and place in the tomato sauce. Cover the medallions with cheese.
  8. Place back in the oven for a few minutes, until the cheese is melted and golden brown.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 501Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 203mgSodium 568mgCarbohydrates 34gFiber 2gSugar 3gProtein 46g

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Erin S
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Tabathia B

Wednesday 18th of December 2013

tweet https://twitter.com/ChelleB36/status/413460624580964352

tbarrettno1 at gmail dot com

Tabathia B

Wednesday 18th of December 2013

Creamed corn, peas and pineapples

tbarrettno1 at gmail dot com

Thomas Murphy

Wednesday 18th of December 2013

https://twitter.com/thomasmurphy40/status/413422933130760192

Thomas Murphy

Wednesday 18th of December 2013

I like to stock up on canned corn.

angie lilly

Wednesday 18th of December 2013

I tweeted here: https://twitter.com/MsTofuFairy/status/413375031813476352

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