Tender, juicy pork medallions get a delicious upgrade in this easy Pork Parmesan recipe. The medallions are lightly breaded and pan-fried, then baked in tangy tomato sauce with plenty of melty mozzarella and grated Parmesan for a comforting, family-friendly dinner.
If you enjoy pork dishes, this recipe pairs well with roasted or sautéed vegetables, garlic bread, or a crisp salad. Pork tenderloin is the star here: a boneless, lean, and naturally tender cut that becomes fork-tender after baking and balances the richness of the breading, sauce, and cheese.
Recipe Ingredients
Using a quality prepared tomato sauce keeps this recipe simple and quick, but you can use homemade marinara if you prefer.
- Pork tenderloin: about 1¼ pounds, sliced into ½-inch medallions
- Egg: 1 large, beaten
- Breadcrumbs: 1 cup plain breadcrumbs or Panko
- Parmesan: ½ cup grated Parmesan mixed with the breadcrumbs
- Italian seasoning: 1 tablespoon
- Olive oil: 2 tablespoons for browning
- Tomato sauce: 4 cups (spaghetti sauce or marinara), divided
- Mozzarella: 2 cups shredded
- Chopped fresh parsley: for garnish
- Extra grated Parmesan: for garnish
How to Prepare & Cut Pork Medallions
This dish starts with breading and lightly browning the medallions. Pounding is optional; tenderloin slices are usually tender enough as-is.
- Slice pork: On a clean cutting board, cut the tenderloin into ½-inch thick medallions and set aside.
- Prepare breading: Beat the egg in a shallow bowl. On a separate plate, combine breadcrumbs, grated Parmesan, and Italian seasoning. Dip each medallion in egg, then coat in the breadcrumb mixture.
- Brown medallions: Heat olive oil in a large skillet over medium-high heat. Cook the breaded medallions 3–4 minutes per side until golden brown. They do not need to be fully cooked through. Transfer to paper towels and repeat in batches if necessary.
How to Make Pork Parmesan
- Preheat and prep dish: Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking oil.
- Assemble: Pour 1 cup of tomato sauce into the bottom of the dish and spread evenly. Arrange the browned pork medallions over the sauce, then pour the remaining sauce over the pork.
- Add cheese and bake: Sprinkle shredded mozzarella evenly over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until hot and bubbly.
- Rest and serve: Let the dish rest for about 5 minutes. Garnish with chopped parsley and additional grated Parmesan before serving.
Recipe Tips
- Check oil temperature: Test a breadcrumb edge in the oil; it should sizzle immediately without smoking. Aim for medium heat so the breading browns without burning.
- Substitute cuts: If tenderloin isn’t available, boneless pork loin or lean boneless pork chops work well; adjust slicing thickness as needed.
- Add vegetables: To boost vegetables, lightly sauté options like spinach, zucchini, mushrooms, or grated carrots and add under the sauce or mixed into the sauce before baking.
Serving Suggestions
Serve Pork Parmesan with a simple green salad or Caesar salad, steamed green beans, or a pasta side. Garlic bread, bruschetta, or a pull-apart cheesy bread are great for sopping up extra sauce.
How to Store and Reheat Leftovers
- Refrigerate: Store leftovers in shallow, airtight containers for 3–4 days.
- Freeze: Place pork medallions covered in sauce in freezer-safe containers or bags, removing excess air. Use within two months for best quality.
- Reheat: Thaw overnight in the refrigerator. Reheat covered in a baking dish at 350°F for about 30 minutes, until heated through and the internal temperature reaches 165°F.
More Easy Dinner Ideas
Try other simple weeknight meals like sheet pan chicken with vegetables, a quick Instant Pot corn chowder, or baked Caesar chicken for easy, satisfying dinners.
Pork Parmesan Recipe
Ingredients
- 1¼ pounds pork tenderloin, sliced into ½-inch thick medallions
- 1 large egg, beaten
- 1 cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 4 cups tomato sauce, divided
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Preheat oven to 350°F.
- Lightly spray a 9×13 baking dish with cooking oil and set aside.
- Cut pork tenderloin into ½-inch medallions and set aside.
- Place the beaten egg in a shallow bowl. On a separate plate, combine breadcrumbs, Parmesan, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Dip each medallion in egg, then coat with the breadcrumb mixture.
- Add medallions to the hot oil and cook 3–4 minutes per side until golden brown. They do not need to be cooked through.
- Pour 1 cup of tomato sauce into the prepared baking dish and spread evenly.
- Arrange the browned medallions over the sauce and pour remaining sauce over the pork.
- Top with shredded mozzarella. Cover with foil and bake 25 minutes, then remove foil and bake 10 more minutes until hot and bubbly.
- Remove from oven, let stand 5 minutes, then garnish with parsley and grated Parmesan before serving.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and preparation. Use your preferred nutrition calculator for precise details.
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