Parmesan-crusted pork tenderloin
- Difficulty: Average
- Prep time: 30 min
- Cook time: 60 min
- Serving: 4
- Note + 5 min. rest
PRESENTATION
Pork tenderloin with a Parmigiano Reggiano crust is such a treat, really. It gives a simple cut of meat some real Italian flair—way better than you'd expect. And in Emilia-Romagna, you know, cooks blend finely chopped walnuts and hazelnuts with Parmigiano Reggiano DOP cheese to craft a crust that's both crispy and packed with nutty goodness. This tender pork stays juicy inside when cooked just right. Really good stuff. A temperature probe? Super handy here—it helps keep everything perfectly cooked without drying it out. Locals love pairing it with roasted potatoes tossed in garlic, rosemary, and sage. Seriously, the classic Italian flavors just shine. With its rich, golden crust and a burst of aromatic herbs, this dish definitely feels special—something folks in Emilia-Romagna might serve for Sunday dinner or a big gathering.
And look, while baked pork tenderloin might seem straightforward, this version turns it into an impressive meal you'll want to make again and again. That Parmesan crusted pork offers a crunch and a punch of savory flavor, especially when you slice through and get a bite with the moist meat and the cheesy, nutty topping. Pretty much. What’s cool? How flexible pork tenderloin is in Italian kitchens—some regions swap in different nuts or sprinkle in extra herbs, and others finish it with a drizzle of olive oil for more depth. And the pork tenderloin with cheese crust isn’t just about taste. It's about getting that tender texture and the perfect mix of crispy and creamy in every bite. Even those who don’t usually pick pork find themselves pleasantly surprised by how tasty it is with the cheesy coating and roasted potatoes. Thing is, this kind of pork tenderloin dinner really shows off how good simple ingredients can be when you treat them right, especially with a little help from those traditional Italian touches. Whether it's for a casual family dinner or a more elaborate celebration, this dish brings a slice of Emilia-Romagna to your table. You’ll love it.
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INGREDIENTS
- for the tenderloin
- Pork filet 1.8 lbs (800 g)
- Fine salt to taste
- Extra virgin olive oil to taste
- for the potatoes
- Potatoes 1.8 lbs (800 g)
- Garlic 2 cloves
- Rosemary to taste
- Sage to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the Parmigiano Reggiano PDO crust
- Parmigiano Reggiano PDO cheese 2.5 oz (70 g) - Aged 34 months
- Walnut kernels 1.1 oz (30 g)
- Hazelnuts 1.1 oz (30 g)
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Parmesan-crusted pork tenderloin
To prepare the Parmesan-crusted pork tenderloin, start by peeling the potatoes 1 and cutting them into wedges of similar size 2 so they cook evenly. Transfer them to a pot with cold water 3, bring to a boil and cook for about 15 minutes. They should still be slightly firm.
Meanwhile, arrange the garlic, rosemary and sage in a roasting pan 4. When the potatoes are ready, drain them carefully and place them in the pan. Season them with extra virgin olive oil 6.
Add salt 7 and pepper as well. Spread them well on the pan 8 and roast in a preheated conventional oven at 392°F for 20–30 minutes, until nicely golden and crisp. In the meantime, trim any external fat from the pork tenderloin 9.
When it is well trimmed 10 season it with salt 11 and massage it with your hands. Heat a pan suitable for oven use with plenty of oil and place the tenderloin inside 12.
Brown the tenderloin on all sides over medium heat until you obtain a golden crust that seals the meat 13. Remove the potatoes from the oven 14, lower the oven temperature to 374°F and put the tenderloin in the oven, inserting a probe into the center to measure its temperature. Cook it until it reaches an internal temperature of 136°F (about 30 minutes). Meanwhile, prepare the Parmigiano Reggiano PDO crust. Finely chop the hazelnuts in a food processor 15.
Do the same with the walnuts 16, then collect both in a bowl 17 and add the grated Parmigiano Reggiano PDO 18.
Add a drizzle of oil 19 and a pinch of salt. Mix thoroughly until you obtain a moist, well combined breadcrumb mixture. When the tenderloin has reached the correct temperature, remove it from the oven and take out the probe 20. Brush it with a thin layer of oil 21.
Spread the Parmigiano, walnut and hazelnut mixture on top 22, pressing it so it adheres well to the entire surface. Return the tenderloin to the oven and continue cooking until it reaches an internal temperature of 149°F; this will take about 20–25 minutes. In the last minutes of cooking, put the potatoes back in the oven as well so they are served hot and perfectly crispy with the meat. Once the desired temperature is reached, remove the tenderloin from the oven 23 and let it rest for 5 minutes. Slice and bring to the table accompanied by the roast potatoes 34.