Breaded Pork Tenderloin Recipe -
Breaded Pork Tenderloin Recipe

Breaded Pork Tenderloin

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"This is the most tender, tasty recipe for pork tenderloin."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
  4. Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2004

This is my recipe and I just wanted to note a few things. All Recipes has changed a few quantities - you many want to use a but more garlic salt as well as some onion salt. Also - be liberal with oregano and black pepper. This dish is meant to be lightly fried and then baked. If you only fry it, it will be tougher. It is also meant to be s soft breading (not soggy)not crispy, but that, of course, is personal perference. In my family is is usually served with applesauce, mashed potatoes, and green beans.

Most Helpful Critical Review
May 04, 2006

I made this dish last night for dinner and changed the recipe considerably; here's what I did: I followed the recipe by slicing the pork and pounding each piece out, I salt and peppered each piece also. Then I dredged the pork in flour, then in egg mixed with a large clove of garlic and about a Tbsp. of water. Last, I dredged each pork slice in bread crumbs mixed with parmesan cheese, garlic powder, Italian seasoning, salt and pepper. I added butter and olive oil to my pan and cooked it until golden brown. I skipped baking the pork as the pieces were so thin, by the time they were done browning, they were cooked. I skipped the "breadings" part too. I served the pork on a big platter sprinkled with chopped Italian parsley and some lemon wedges....our dinner guests loved it and so did we.


145 Ratings

Mar 21, 2011

Breaded pork is always a hit with my husband and I've been making pork chops like this for years. So, when I saw this recipe I decided to do it the same way, but instead of using chops using the tenderloin pounded down just a bit. I always use Italian style bread crumbs and just eyeball extra seasonings to add like garlic powder, cracked black pepper, dried parsley, Italian seasoning and some grated Parmesan cheese. I always dip my pork chops into the egg/milk mixture then the seasoned bread crumbs and then repeat that procedure (double dipping). This gives the pork a thick breading and keeps it moist while baking. To cut calories and time I spray the bottom of a glass baking dish with Pam, place the breaded pork in (no frying needed) then spray the pork with a little Pam, cook at 350 for 20 minutes, turn and cook for another 20 - 25 minutes depending on thickness. They'll come out moist and tender. I also do the "breadings" thing again without the frying. I also don't cover my pork while it's baking. Overall, a really good recipe!

Jan 07, 2004

Extremly soggy, I recommend not lining pan with foil, do not cover, and bake a little higher with less time. Oil should be very hot when you fry it at first. This will seal in juices to keep the pork moist durning baking.

Dec 09, 2005

Wow! Great pork medallions. I made a 2 1/2 lb tenderloin and still had tons of egg wash left over (maybe cut that in half) and had to double the breading ingredients. I added a few extra spices like garlic and onion powder and also some parmesan cheese. It got rave reviews. I only covered the pan for 1/2 the baking time. It cooked sooner than the recipe said so watch your meat thermometer. Very tender and delicious. This goes into my favorite recipe file.

Dec 20, 2007

I've been looking for this recipe for years now - as my mom used to make this ALL the time when I was kid! The only thing that DIDN'T work well (and why I didn't give 5 stars) were the "breadings" - they turned out like a rubbery "scrambled egg" topping (which is what they basically are)... I realize that the recipe calls for the remaining large amount of eggs and bread crumb mixture to be used as "breadings" added in at the end - but I would reccommend not adding them back to the dish as a topping. But that's just my personal opinion ;);)

Nov 19, 2002

This is a really good recipe. Be careful of your cooking time is easy to overcook this!

Jan 10, 2006

Pretty good. My husband loved it. I too added parm cheese to the bread crumbs and some fresh garlic thought it could use a bit more salt next time. Would defiantly make again!!!


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 205 mg
  • 68%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 41 g
  • 82%
  • Sodium
  • 476 mg
  • 19%

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

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