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Southern Pork Tenderloin

Rated as 4.56 out of 5 Stars

"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."
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25 m servings 360 cals
Original recipe yields 4 servings


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  • Prep

  • Cook

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  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.
  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).


  • 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

Per Serving: 360 calories; 17.7 g fat; 39 g carbohydrates; 23.6 g protein; 49 mg cholesterol; 307 mg sodium. Full nutrition

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Most helpful positive review

made this 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

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

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made this 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...

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 ...

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...

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...

Really good! I used fresh bread crumbs as that`s what I had. The pork was so flavourful and tender. This is a keeper!

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...

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...

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.

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 ...