-
-
My review
Southern Pork Tenderloin
1
dferrell2
"I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 360Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
- Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).
You might also like
Footnotes
- Serve with Mustard Pork Garnish.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3548 Ratings
-
-
-
-
-
Most helpful positive review
8/2/2013
made this tonight.....it was wonderful will make again very soon both tender and delish. beat the meat first to about 1/4 inch thick than bread and fry. relives a lot of stress when beating your...
Most helpful critical review
4/4/2014
It tasted fine but WAAAAYYYYY overshoot on the breadcrumbs, I ended up throwing out at least one or so cups worth
Most helpful
Most positive
Least positive
Newest
8/2/2013
made this tonight.....it was wonderful will make again very soon both tender and delish. beat the meat first to about 1/4 inch thick than bread and fry. relives a lot of stress when beating your...
4/30/2013
I would have never thought to cook these in olive oil, and it gave a wonderful flavor to them. I didn't cut the tenderized pork cutlets into strips, but rather left them whole, in 4 pieces. I ...
7/26/2014
Great recipe. Even my brother (who is really picky) liked this recipe. Instructions are easy to follow (there is a little too much breading in the recipe but just use small amounts at a time). G...
5/29/2015
seriously delicious! I make this often. great that it's so quick and made with things I always have in my kitchen. only note is that it usually takes a bit longer to cook than it says in recipe...
10/24/2013
Really good! I used fresh bread crumbs as that`s what I had. The pork was so flavourful and tender. This is a keeper!
6/23/2013
This was so good! I didn't have any Panko, so I used the crumbs from two slices of bread, and left them spread out on a plate all day to get really dry and crunchy (it's hot in my kitchen). I...
10/14/2012
My husband and I really enjoyed this recipe! It didn't come out perfectly because I had the temperature of the pan a bit too high, but I will try again! The flavor was great, especially served w...
3/12/2014
I made this tonight and my whole family loved it! I followed the recipe exactly, and it turned out perfect! Will definitely make this again soon.
2/27/2017
Simple and delicious. I pounded out the meat first to tenderize although I'm sure it wasn't necessary. I dredged the meat in egg whipped w/a bit of water before coating. I cut the panko by 1/3 ...