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.
It tasted fine but WAAAAYYYYY overshoot on the breadcrumbs, I ended up throwing out at least one or so cups worth
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!
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.
This went over really well. I used a Hormel lemon garlic pork loin, Italian seasoned bread crumbs... almost looking forward to cooking more (hehe)
* 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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