Receta Pork Tenderloin Bruschetta
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.
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.
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.
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.
Pork Tenderloin Bruschetta
Breaded pork medallions served with a fresh tomato sauce and melted cheese.
Ingredients
- 1 pound pork tenderloin, sliced ¼ inch thick medallions
- 2 eggs
- 1 cup flour
- 1½ cup Italian seasoned Panko breadcrumbs
- ¼ 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
Preheat oven to 400 degrees.
In a food processor, process tomatoes until smooth. Set aside.
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.
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.
Bake for 15 minutes.
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.
Remove the pork from the oven, and place in the tomato sauce. Cover the medallions with cheese.
Place back in the oven for a few minutes, until the cheese is melted and golden brown.
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