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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
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.
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!
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!!
Really good! I used fresh bread crumbs as that`s what I had. The pork was so flavourful and tender. This is a keeper!
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 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.
* 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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to use jerk spices to make perfect jerk pork tenderloin.
See how to make a 5-star spice-rubbed pork tenderloin for the grill.
Watch how to prepare a succulent herb-crusted pork tenderloin.