Pork (tenderloin) Milanese

Well, once again I have no groceries! We are down to pork tenderloin and a huge chicken breast (which I will make for dinner tomorrow). I decided to make a pork tenderloin milanese because I usually have these ingredients on hand. It’s easy to make, and I was feeling pretty blah today, so it was a quick but good meal.

I am not much of a pork chop fan, which is why I always make this with tenderloin. While I do think milanese is one of the better ways to make a pork chop, it’s a rarity that we have chops in our freezer since I am not crazy about them. Pork tenderloin, however, tends to be a staple in our fridge/freezer.

I have seen milanese served with everything from no sauce to marinara, to a creamy tomato sauce. Sometimes I top it with cheese and sauce and bake it…but then it’s really more of a pork parmesan. It’s totally up to you. I tend to do a really basic chunky tomato sauce because I feel like too heavy (or too saucy) of a sauce makes the breading on the milanese soggy. I also like it with a flavored starch, like the pecorino romano I made tonight. You will notice the absence of a green veggie, thanks to the high prices my local grocery store has on produce 🙂

Pork Tenderloin Milanese
Serves 4

1 pork tenderloin, about 1 lb.
2 eggs, beaten
1/2 cup bread crumbs
1/2 cup freshly grated parmesan or pecorino
Salt and pepper
Olive oil

This works best if the tenderloin is very cold. Sticking it in the freezer for 10 minutes will help.

Combine the breadcrumbs and the grated cheese in a shallow bowl.

Slice the pork tenderloin into medallions that are approximately 1/2″ thick. Pound the medallions until they are about half as thick with a mallet or heavy-bottomed pan or object. Season with salt and pepper.

Dip the thin slices first into the beaten eggs and then into the breadcrumbs/cheese, coating all pieces.

Heat a pan over medium-high heat. Add oil and heat until hot.

Add breaded pork tenderloin to the hot oil and pan-fry until pork is done. This should only take about a minute or two per side since the pork is so thin. Set aside and keep warm.

Tomato Topping
1 can diced tomatoes (or you can be like me and realize 5 minutes before you are making dinner that you are somehow out of diced tomatoes and use whole instead, coring/dicing on your own 🙂
1 small onion,  diced
2-3 cloves garlic, minced
Balsamic vinegar (about 3 Tbsp maybe?)
Basil (fresh is best but dried works)
Salt and pepper

In the same pan you cooked the tenderloin, add the onions to saute until translucent (add more oil if necessary). Add garlic and saute until fragrant, about 30 seconds.

Deglaze the pan with the balsamic vinegar.

Stir in tomatoes and basil, salt and pepper to taste, and simmer (for as long as you want, really). Spoon over the pork tenderloin milanese

Pecorino Orzo
8 oz. orzo
2 Tbsp butter
1 clove garlic, minced
2.5 cups chicken broth
1/4 cup pecorino or parmesan cheese

Heat butter until melted. Add garlic and saute until fragrant.

Stir in orzo and coat in the butter, toasting slightly, for a couple of minutes.

Stir in chicken broth. Bring to a boil, then cover and simmer until done, about 10 minutes, stirring occasionally.

Off the heat, stir in the cheese.