Recipe by dferrell2
"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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panko bread crumbs
ground black pepper
1 (1 pound)
pork tenderloin, cut crosswise into 1/2-inch thick slices
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.
I found this a little dry. I will stick to my old method of cooking
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!
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.
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.
I would have given this 4 stars, but my hubby and daughter gave it 5! So 5 it is. I cut back on the panko to just under one half, and I did use it all. I salted and peppered the pork before I put the panko mixture on. For the panko I must say that I prefer the brands that come in the Asian aisle of the store rather than the domestic ones. I was also surprised how well the coating stayed on the meat without anything to help it adhere. I'll have to try that with other cuts of meat and chicken when I do similar things. I don't have any idea how I could use a thermometer to tell if the meat was done because it's so thin! I just use my best judgment! It certainly doesn't take long! Remember that pork should NOT be overcooked. I will maybe not make the mustard sauce the way it's recommended here. See that recipe for my thoughts on that. I'll make this again for sure!
This went over really well. I used a Hormel lemon garlic pork loin, Italian seasoned bread crumbs... almost looking forward to cooking more (hehe)
Really good! I used fresh bread crumbs as that`s what I had. The pork was so flavourful and tender. This is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Pork Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 159
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