– 1 pound Pork tenderloin – 1 tablespoon White wine vinegar – 2 tablespoons Water – 1 tablespoon Olive Oil – 1 teaspoon Salt – ½ teaspoon Ground Black pepper – 2 Cloves Garlic, minced – 1 teaspoon Onion powder – 1 teaspoon Ground Coriander – ¾ cup Parmesan cheese grated – ½ teaspoon Ground Black Pepper
Cut the pork tenderloin into 2-3 inch chunks and place into a large resealable bag or deep dish. Add all of the marinade ingredients (vinegar, water, oil, salt, pepper, minced garlic, onion powder, and ground coriander). Marinate the pork for 10 minutes up to 24 hours.
Place the marinated pork on an oiled sheet pan. (tip: I line the pan with aluminum foil for easy cleanup). Cook the pork under the broiler for 7 minutes on one side, then flip and cook for 3 minutes on the other side. (or in a 450 F degree oven for 10 minutes).
After 10 min cooking time, roll the hot pieces of pork in the parmesan and place them back on the sheet pan.
Cook for a final 8-10 minutes until the parmesan is golden brown and the internal temperature of the pork reaches 165F degrees.