Tips for the Perfect Parmesan Encrusted Pork Loin

Chef Mike Massaro of Jobell Cafe stopped by to show us how to make their Parmesan Encrusted Pork Loin

• Cut boneless pork loin into portions about 1” thick, coat with flour seasoned with
Salt, pepper, onion and garlic powder and dried oregano
• Dip coated pork loin in well beaten eggs
• Bread pork loin in mixture or grated parmesan and panko bread crumbs
• Sautee pork loin over med./high heat in a good canola/olive oil mix until golden brown (just a few minutes)

Jobell Café & Bistro was born out of a dream that David and Jessenia Bober had many years ago while living in New York City and planning their escape to Austin. With luck they stumbled on the picturesque Wimberley Valley and decided to make it home with their 2 young children, Joshua and Isabella. Finding Wimberley the ideal place to bring such a dream to life, they named their restaurant Jobell after their two children. Opening in September of 2014, Jobell has carved out a niche by serving carefully handcrafted food of unpretentious simplicity. Sourcing the finest ingredients both locally and from the best purveyors in Austin, Jobell has created a culinary experience that is at once sophisticated yet in keeping with the rustic charm of Hill Country. The beautiful location, intimate atmosphere and thoughtfully curated wine list round out the elements that make any visit to Jobell so worthwhile.
You can find out more on their website at
Or call 512-847-5700. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Users who violate these terms, including use of vulgar language or racial slurs, will be banned. If you see an inappropriate comment, please flag it for our moderators to review.

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