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Pork Tenderloin Bruschetta
Pork Tenderloin Bruschetta
Breaded pork medallions served with a fresh tomato sauce and melted cheese.
Servings: 4
Author: Erin
  • 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 MonteĀ® Diced Tomatoes (plain or Basil, Garlic & Oregano)
  • 1 tsp oregano
  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.