Southern Pork Tenderloin Recipe - Allrecipes.com
Southern Pork Tenderloin Recipe
  • READY IN 25 mins

Southern Pork Tenderloin

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
  2. Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).
Kitchen-Friendly View

Footnotes

  • Serve with Mustard Pork Garnish.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2013

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.

 
Most Helpful Critical Review
Apr 04, 2014

It tasted fine but WAAAAYYYYY overshoot on the breadcrumbs, I ended up throwing out at least one or so cups worth

 

20 Ratings

Apr 30, 2013

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.

 
Oct 14, 2012

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!

 
Mar 26, 2013

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!

 
Jul 26, 2014

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!!

 
Oct 24, 2013

Really good! I used fresh bread crumbs as that`s what I had. The pork was so flavourful and tender. This is a keeper!

 
Jun 23, 2013

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.

 

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Nutrition

  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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