Rating: 4.5 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Thin strips of seasoned pork tenderloin with a panko crust are fried up, crisp and delicious, and served with your favorite dipping sauces.

Recipe Summary

12 mins
37 mins
25 mins
4 servings


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


Instructions Checklist
  • Remove tenderloin from packaging and place on cutting board; cut into 3 equal length sections, each about 3 inches long. Slice each section into 1/4- to 1/2-inch diameter strips. You will end up with approximately 34 strips that are similar in size and shape to French fries.

  • Place eggs, breadcrumbs and flour into separate bowls. Dredge pork strips in flour, coat with beaten egg, and toss in breadcrumbs.

  • Pour oil into large skillet until 1/4 inch deep; heat over medium-high until breadcrumb dropped in oil sizzles. Gently place approximately 8 breaded pork strips into oil, making sure not to overcrowd them. Fry approximately 1 1/2 minutes per side until golden brown, crisp, and internal temperature of pork is at least 150 degrees F.; drain on paper towels. Repeat until all pork strips are fried. Note that stove temperature may need to be reduced to prevent burning when the oil level lowers after a few batches.

  • Serve with BBQ sauce, sriracha mayonnaise, or ranch dressing for dipping.

Nutrition Facts

458 calories; protein 37.4g; carbohydrates 62.4g; fat 12.3g; cholesterol 251.3mg; sodium 595.7mg. Full Nutrition