Southern Pork Tenderloin

Southern Pork Tenderloin

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dferrell2 0

"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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25 m servings 360 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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).


  • 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.


  1. 25 Ratings

Most helpful positive review

made this 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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

made this 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...

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 ...

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 w...

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). G...

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

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...

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...

seriously delicious! I make this often. great that it's so quick and made with things I always have in my kitchen. only note is that it usually takes a bit longer to cook than it says in recipe...

Easy and delicious. One of my husbands favorites!

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