Pork Tenderloin Foyot is a simple baked pork tenderloin with onions and Pecorino Romano cheese mixed with breadcrumbs on top. Use GF bread to make it gluten free. It’s so good and only requires about 15 minutes hands-on. Bake and enjoy!
Pork Tenderloin Foyot is a tasty treat.
Don here. We bought a lovely pork tenderloin sometime ago and I sliced it and froze the slices in a single-meal serving size. In deciding how to prepare them I came across a recipe for Pork Chops Foyot in Monet’s Table: The Cooking Journals of Claude Monet (affiliate), a cookbook both Lois and I love. I decided to create a similar recipe, Pork Tenderloin Foyot. I noted the page number and wrote it and the source on the bag before I froze the tenderloin slices. Clever, heh?
According to the best culinary encyclopedia, Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia (affiliate), Foyot was a Parisian restaurant dating from the mid-1700s. It seems the Foyot dishes had a characteristic thick cheese paste made from grated cheese (usually Gruyere) and bread crumbs. So, taking great liberty with Monet’s favorite recipe, I prepared my version. I think you will love it. We did.
What You Need
For this recipe you need measuring cups and spoons, a knife, cutting board, sauté pan and shallow baking dish. You also need a cheese grater. Remember, buy the best kitchen tools you can afford and you’ll never be sorry.
Pork Tenderloin Foyot Recipe
Pork Tenderloin Foyot
Baked pork tenderloin with onions and cheese
- 8 slices pork tenderloin (each about ½ inch thick)
- 2 medium onions (thinly sliced)
- 1 tablespoon olive or canola oil
- ½ cup panko bread crumbs (gluten free) (or dry bread crumbs)
- ½ cup grated Pecorino Romano (sheep's cheese or parmesan cheese or use a vegan cheese for dairy free)
- ¼ cup dry white wine
- 2 tablespoons unsalted butter (use olive oil for dairy free)
Preheat the oven to 325°F.
Heat the oi until hotl in the skillet.
- Sauté the onions in the oil until they are softened, taking care not to brown them.
- Place the tenderloin slices in a greased shallow baking dish.
Pile the onions on top of the pork.
Sprinkle the bread crumbs over the top of the onions.
Add the grated cheese and dot with butter.
- Pour the wine into the bottom of the dish.
Bake at 325°F degrees for 45 minutes until the top is golden.
- Serve with a favorite vegetable and rice.
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Recipe Nutrition Information
This recipe is GF, NF, SF, EF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
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This recipe was originally posted on Recipe Idea Shop Dec. 29, 2015 and updated October 8, 2020.