Southern Pork Tenderloin

Name: Southern Pork Tenderloin
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups panko bread crumbs; 1 tablespoon parsley flakes; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon ground black pepper; 1 (1 pound) pork tenderloin, cut crosswise into 1/2-inch thick slices; ¼ cup olive oil

Rating: 4.55 stars

56 Ratings
38 Reviews
10 Photos

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.

By dferrell2

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Recipe Summary

prep:

15 mins

cook:

10 mins

total:

25 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 cups panko bread crumbs
1 tablespoon parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 (1 pound) pork tenderloin, cut crosswise into 1/2-inch thick slices
¼ cup olive oil

Directions

Step 1

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.

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Step 2

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).

Tips

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.

Nutrition Facts

Per Serving:

360 calories; protein 23.6g 47% DV; carbohydrates 39g 13% DV; fat 17.7g 27% DV; cholesterol 49.1mg 16% DV; sodium 307.2mg 12% DV. Full Nutrition

Reviews (38)

Most helpful positive review

Jim O'Shaughnessy

08/03/2013

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 meat. Read More

Helpful

(29)

Most helpful critical review

mparker1017

04/04/2014

It tasted fine but WAAAAYYYYY overshoot on the breadcrumbs I ended up throwing out at least one or so cups worth Read More

Helpful

(2)

56 Ratings

5 star values: 36
4 star values: 15
3 star values: 5
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jim O'Shaughnessy

08/02/2013

Helpful

(29)

Paula Todora (Paula T)

04/30/2013

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 added a little plain bread crumbs to the Panko also to get it to stick a little better-it worked well. I seasoned the meat before I rolled in the crumbs. I only turned once to allow the crumbs to stick-on medium heat; about 3 minutes on each side. They were great. Read More

Helpful

(12)

Moni

05/29/2015

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 but that may be due to my stove and pans. love love love this! Read More

Helpful

(9)

Alison

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 with a honey mustard sauce. Thanks for the recipe! Read More

Helpful

(7)

jedigramma

06/23/2013

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 did add 1/2 tsp. salt too. It was so good and quick to make. I will definitely make this again. Read More

Helpful

(6)

beefnveggiegirl

07/26/2014

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). Great addition to my recipe box!! Read More

Helpful

(6)

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! Read More

Helpful

(6)

Lovemaine

03/12/2014

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. Read More

Helpful

(4)

Sarah

02/28/2017

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 and still had lots left. I'm sure 1 cup would've have been enough. Read More

Helpful

(4)

mparker1017