Serve with angel hair pasta, a tossed green salad, and--if you're having wine--a glass of Italian red.
1 (1-pound) pork tenderloin, trimmed
2 tablespoons flour
3/4 teaspoon salt, divided
1/8 teaspoon black pepper
2 teaspoons olive oil, divided
1 cup vertically sliced onion (about 1 medium)
3 garlic cloves, thinly sliced
1 cup tomato-and-basil pasta sauce
1/4 teaspoon crushed red pepper
3 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
How to Make It
Preheat oven to 450°.
Cut pork crosswise into 12 (1-inch-thick) pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine flour, 1/2 teaspoon salt, and black pepper in a shallow dish. Dredge pork in flour mixture. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of pork; cook 2 minutes on each side or until browned. Remove pork from pan. Repeat with remaining 1 teaspoon oil and remaining pork.
Coat pan with cooking spray. Add onion and remaining 1/4 teaspoon salt; sauté 2 minutes. Add garlic; sauté 5 minutes or until onions are golden brown. Stir in sauce and red pepper; cook 30 seconds. Remove from heat; stir in basil.
Place pork on a jelly-roll pan coated with cooking spray. Top each piece with about 1 tablespoon pasta sauce mixture and 1/2 teaspoon cheese. Bake at 450° for 5 minutes or until pork is done and cheese is melted.
Wine note: These savory pork cutlets take much of their flavor from the tomato-basil sauce. Tomatoes are, of course, high in acidity, and basil has a distinct herbal tang. Both factors work well with a juicy, medium-bodied Italian red that's not too powerful or tannic. Italian Dolcettos fill the bill perfectly. A delicious wine: Conterno Fantino Dolcetto d'Alba "Bricco Bastia" 2005 ($21). -Karen MacNeil
Supereasy. Used fine Italian breadcrumbs on the pork rather than flour, otherwise made to recipe. Served with thin spaghetti & some red wine. The chunky tomato sauce was great, tons of flavor in just a tablespoon.
My family LOVED this recipe. I used my own spaghetti sauce recipe, but otherwise made it as written. My kids kept announcing how much they liked the turkey! Definitely on the regular rotation, which means I make it about twice a year... so little time, so many recipes!
Delicious. I added some garlic and basil seasoning to the flour. Increased the red pepper in the sauce and also used roasted garlic and bell pepper seasoning in it. Perfect and easy with just the right note of spice. Served with CL's Spaghettini with Oil and Garlic on the side and a tossed green salad.
Made this without the red pepper flakes as my husband can't handle peppery foods. Left everything else the same. It was inhaled by all and has been requested to be done again. Will have to save it for a Saturday or Sunday evening because it took a while, but it is worth it!
These are great. The onions give the sauce body and add to the presentation as well as the taste (make sure to slice, not dice).
These are rich and satisfying and would also be good for a buffet because the individual pieces are just 1 1/4 ounce each. They also "present" well.
We used a homemade pasta sauce which did not have basil, but used plenty of fresh. Served with spinach whole wheat pasta and a salad.
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