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.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(29)

Most helpful critical review

Rating: 3 stars
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
(2)
56 Ratings
  • 5 star values: 36
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/02/2013
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
(29)
Rating: 5 stars
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
(12)
Rating: 5 stars
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
(9)
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Rating: 5 stars
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
(7)
Rating: 5 stars
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
(6)
Rating: 5 stars
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
(6)
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Rating: 5 stars
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
(6)
Rating: 5 stars
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
(4)
Rating: 5 stars
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
(4)
Rating: 3 stars
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
(2)