Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin Parmesan 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 12 ounces pork tenderloin 2 large egg whites ¼ cup plain dried breadcrumbs ¼ cup grated Parmesan cheese Coarse salt 3 tablespoons all-purpose flour 2 tablespoons olive oil Lemon wedges, for garnish Parsley sprigs, for garnish Directions Slice pork into 12 pieces, and place between sheets of plastic wrap. With a small heavy skillet or meat mallet, pound pork to 1/8-inch thickness. Combine egg whites with 1 tablespoon water in a shallow bowl or pie plate and lightly beat to combine; set aside. In a second shallow bowl, combine breadcrumbs and Parmesan; set aside. Season pork with salt. Dredge in flour, tapping off excess. Dip first in egg-white mixture, then place in breadcrumb mixture, turning to coat. Pat gently to adhere. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Saute half the pork until golden brown and cooked through, about 1 minute per side. Repeat with remaining tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs. Rate it Print