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  • Writer's pictureJenny Gruben

Recipe: Silly Goose Pork Parmesan

Updated: Feb 8


plate of pork parmesan with spaghetti

A spin on my favorite Chicken Parmesan dish, this Silly Goose Pork Parmesan recipe is sure to be a new favorite in your home! Packed with rich, delicious flavor its a great way to add excitement to pork night.


Don't be afraid to make extra - this recipe reheats well for leftovers (for two days), or for a fun twist, I like to add them to lightly toasted slider buns to serve for lunch the next day!



Silly Goose Pork Parmesan Recipe

Here's what you'll need:

  • Pork tenderloin, sliced 1/2-1" thick

  • Your favorite red sauce

  • Spaghetti noodles

  • Mozzarella cheese, sliced thick

  • 2 eggs

  • 1c breadcrumbs

  • 1/2c powdered parmesan cheese

  • 1-2tbsp garlic powder

  • 1-2tbsp onion powder

  • 1tbsp oregano (or Italian seasoning or similar)

  • Dash cayenne powder (to liking)

  • Salt and pepper

  • Canola oil or similar (choose oil with higher burning point)

  • Fresh basil leaves

  • Freshly grated parmesan (for topping)


Instructions

In a shallow bowl, mix together breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, cayenne powder, salt and pepper. In second shallow bowl, whisk eggs together. Heat oil in skillet on medium heat. Dip pork tenderloin slices in egg and cover in seasoning mixture. Once oil is hot, cook breaded slices on each side until golden brown. Allow to rest on side plate.


Add sauce to shallow baking dish. Lay breaded slices in sauce, add fresh basil leaves to sauce, sliced mozzarella on top of each pork slice and bake at 350 degrees until cheese is melted and bubbly and pork is cooked through (to 145 degrees).


Serve over bed of spaghetti noodles and top with freshly grated parmesan and fresh basil. Enjoy!



Tips from your Top Goose

  • Make this meal a "one pot wonder" by using a large skillet to cook the pork tenderloin pieces. Once browned on each side, add your sauce and basil to the skillet and finish cooking on low-medium heat (watch for jumping sauce attacks!) until pork is cooked through (to 145 degrees). I HIGHLY recommend using a large 14" skillet like this one to avoid overcrowding and spillage. Its seriously my go-to almost daily for family meals! You'll love it!

  • To avoid your pork pieces getting heavy and over oiled, be sure your oil is hot enough before adding. I like to grab a pinch of the breading mixture and drop it in - if it starts bubbling immediately, you're ready to go!

  • While you can use any mozzarella cheese, I highly recommend using fresh mozzarella, sliced about 1/4" thick. It is so delicious as it melts down and is absolutely worth the extra cost. If needed, regular mozzarella slices or shreds will work and melt down.

  • Stock up on pork tenderloins when they're on sale and freeze them, so you're ready to pull this delicious dinner together without a big run to the store! Just move the frozen tenderloin to the fridge the night before.



Find helpful product reviews on many of our favorite go-to products in The Silly Goose kitchen from our very own Head Honker at head-honker.com!



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