Learn to prepare Pork Tenderloin in Parmesan Crust, a savory Italian dish for your next special meal.

Filetto di maiale in crosta di Parmigiano Reggiano

Discover how to make Pork Tenderloin in Parmesan Crust, a delightful Italian recipe perfect for Sunday lunches, festive gatherings, or whenever you want to try something new. This dish is not only delicious but also ensures juicy, tender meat thanks to precise cooking techniques. A Parmesan, walnut, and hazelnut crust adds flavor and a golden finish, while roasted potatoes with garlic, rosemary, and sage complete the meal, making it ideal for any special occasion.

Alternate Pork Tenderloin Recipes

• Pork Tenderloin with Pumpkin and Figs
• Pork Tenderloin Wrapped with Agretti
• Pork Tenderloin in Crust
• Pork Tenderloin with Orange
• Pork Tenderloin with Wine Sauce

Ingredients

• Pork tenderloin – 1 kg
• Parmesan Reggiano DOP – 100g
• Walnuts – 50g
• Hazelnuts – 50g
• Bread crumbs – 100g
• Eggs – 2
• Salt and pepper – to taste
• Olive oil – 3 tbsp
• Garlic cloves – 2
• Rosemary – 2 sprigs
• Sage leaves – 5
• Potatoes – 500g

Instructions

1. Preheat the oven to 180°C (356°F).
2. Finely chop the walnuts and hazelnuts and mix with breadcrumbs and grated Parmesan.
3. Season the pork tenderloin with salt and pepper.
4. Beat the eggs and dip the tenderloin in them, then coat with the nut and breadcrumb mixture.
5. Heat olive oil in a pan and sear the tenderloin on all sides until golden.
6. Place the tenderloin on a baking tray. Add the potatoes, garlic, rosemary, and sage around it.
7. Bake for 25-30 minutes, checking with a probe for a core temperature of 68°C (154°F).
8. Let the meat rest before slicing and serving with the roasted potatoes.

Total Time: 60 min

Cuisine: Italian