By Christina P. on October 25, 2006
Photo by Boomette
Photo by Boomette
"This is very easy to make and delicious!!! I usually serve it thinly sliced on a bed of cous-cous with a big dollop of sauce on top. You will need an oven-safe covered skillet, or you can transfer the meat to a casserole dish after browning on the stove."
Serving Size: 1 (167 g)
Servings Per Recipe: 4
"This was delicious! I used about 1 1/4 pork tenderloin, 1 cup pasta sauce (since I did not need extra for spooning on a side dish), and a shredded Italian cheese blend. Based on the suggestion by mama smurf, I sliced the pork into 8 pieces, then breaded and browned each piece. I sprayed the bottom of a casserole dish big enough to accommodate all pork pieces in one layer and then topped each piece with some of the pasta sauce. I cooked it for about 30 minutes, added the cheese, and put it back in the oven just long enough for it to melt.There was quite a bit of juice in the dish at the end of the cooking time. I might try a broiler pan next time to see if it stays crispier. Regardless, it was enjoyed by all! Thanks for sharing."
"This is so easy to do. It's amazing how it's just a few ingredients and it turned out so tasty. Even with a jar of spaghettit sauce. No need to use a homemade sauce when with a jar it can be so good. Thanks Christina :) Made for All you can cook buffet"
"Made this for Fall Pick A Chef and I am glad that this in one recipe I picked! I followed the instructions except for using store-bought spaghetti sauce...I used recipe#460768#460768. DH loved this dish! Definately a keeper. Thank you for submitting this recipe. P.S. I might slice the tenderloin first next time in fairly thick pieces flatten just a little then dip in the egg and breadcrumbs and brown them and bake."