Rating: 4.75 stars
16 Ratings
  • 5 star values: 13
  • 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

prep:
25 mins
cook:
12 mins
total:
37 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
  • 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.

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  • 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
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Reviews (12)

Most helpful positive review

Rating: 5 stars
02/28/2017
I followed this recipe until cooking. I baked them at 450 for 10-15 minutes. Still came out crunch and fry like. All my family loved them!!!! Baking it is a good alternative for a healthier meal. Read More
(6)

Most helpful critical review

Rating: 3 stars
07/15/2018
These were good and the family enjoyed them but not as much as I had hoped. The flavor is good and I baked some and fried some to see which method was better. Frying makes them crispier but is more labor intensive. I'll probably use the breading recipe again with chops or thicker strips of meat. Read More
16 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/28/2017
I followed this recipe until cooking. I baked them at 450 for 10-15 minutes. Still came out crunch and fry like. All my family loved them!!!! Baking it is a good alternative for a healthier meal. Read More
(6)
Rating: 5 stars
07/19/2016
I used pork chops cut into strips and then added salt pepper and a little garlic powder to the flour mixture. My family loved this dish! Read More
(3)
Rating: 5 stars
11/22/2015
I made this dish up for my granddaughters (13 and 7) who practically inhaled them! I used half a garlic and herb tenderloin that I had left from the Indonesian Pork Noodle Bowl and because I didn't have quite enough Panko left I smashed some Rice Krispies for the coating. We used Honey Mustard II from this site and Semigourmet's version of ranch dressing. I will have to get more of this delicious pork tenderloin again for a repeat! I didn't even have time to take a photo! Thanks #Smithfield for a wonderful recipe! Read More
(1)
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Rating: 5 stars
02/12/2017
Turned out great. The whole family ate them up. Read More
Rating: 5 stars
07/04/2017
tweaked recipe but still food nonetheless. I assume this dish would be great following recipe exact. 4 eggs does seem but much tho I used 1. Read More
Rating: 5 stars
01/24/2017
I would so make this again! Read More
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Rating: 5 stars
03/12/2017
I'm still new at cooking food for others so when I started out I messed up the first few fries haha but once I had the oil temp right the fries turned out great! Add a few types of BBQ sauce and/or other sauces and you can turn it into a dipping party. Read More
Rating: 3 stars
07/15/2018
These were good and the family enjoyed them but not as much as I had hoped. The flavor is good and I baked some and fried some to see which method was better. Frying makes them crispier but is more labor intensive. I'll probably use the breading recipe again with chops or thicker strips of meat. Read More
Rating: 4 stars
06/17/2017
Like chicken fingers. Kids loved it. Not too difficult but takes a long time to fry them if you make a lot. I'll try baking them next time. Read More