I’ve been making pork tenderloin cutlets for years, and it’s a recipe that never fails to impress my family and friends. The dish has its roots in traditional European cuisine, where pork tenderloin was a staple ingredient.
The cutlets are typically made by pounding the meat thin, which allows it to cook quickly and evenly. When I first started making this recipe, I was amazed at how easy it was to prepare and how delicious it tasted.
My kids love helping me pound the meat with a meat mallet, and they always get excited when they see the finished dish on the table. The key to making great pork tenderloin cutlets is to not overcook them – you want to cook them just until they’re done, so they stay juicy and flavorful.
I like to serve them with a side of roasted vegetables and a simple salad, but you can also serve them with mashed potatoes or egg noodles for a heartier meal. This recipe is perfect for any occasion – whether it’s a weeknight dinner or a special occasion like Easter or Christmas.
Plus, it’s incredibly healthy – the pork tenderloin is lean protein, and the cutlets are low in calories and fat. My family loves this recipe so much that we often have leftovers for days after we make it.
I’ve even started serving it at potlucks and picnics, because everyone always raves about it.
Pan-Seared Pork Tenderloin Cutlets with Lemon Herb Sauce
4.5 from 1276 votes
These pork tenderloin cutlets are quick to prepare and cook in a hot skillet for a golden crust. The bright lemon herb sauce adds a fresh finish that complements the tender meat.
1 1/2 pounds pork tenderloin, sliced into 1-inch thick medallions
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
For the Lemon Herb Sauce
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine or chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
👨🍳Directions
1Place each pork medallion between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
2Season both sides evenly with salt and pepper.
3Heat olive oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
4Add the cutlets in a single layer without overcrowding; cook for 3 to 4 minutes per side until golden brown and the internal temperature reaches 145 degrees F.
5Transfer to a plate and tent with foil.
6Reduce heat to medium and add butter to the skillet.
7Once melted, stir in garlic and cook until fragrant, about 30 seconds.
8Pour in wine or broth and lemon juice, scraping up any browned bits, and let simmer until slightly reduced, about 2 minutes.
9Return the cutlets and any accumulated juices to the skillet, turning to coat in the sauce.
10Sprinkle with parsley and thyme, then cook for 1 more minute until the sauce thickens slightly and the pork is heated through. Serve immediately.
For even cooking, ensure cutlets are pounded to uniform thickness. Substitute chicken broth for wine if preferred. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Watch Video Of How Pan-Seared Pork Tenderloin Cutlets with Lemon Herb Sauce Works
This pork tenderloin cutlets recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special occasion like Easter or Christmas. One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it with all sorts of sides, from roasted vegetables to mashed potatoes or egg noodles.
Plus, it’s incredibly easy to make – just pound out the meat, coat it with seasonings and breadcrumbs, and fry it until crispy. And because it’s such a lean protein source, I feel good about serving this dish to my family regularly.
❓ Frequently Asked Questions About Pan-Seared Pork Tenderloin Cutlets with Lemon Herb Sauce
Q: What is the best way to pound out the pork tenderloin?
A: To pound out the pork tenderloin, you’ll want to use a meat mallet or rolling pin. Place the meat between two sheets of plastic wrap or parchment paper, and gently pound it until it reaches your desired thickness. Be careful not to pound too hard, or you’ll end up with shredded meat.
Q: Can I use other types of meat for this recipe?
A: While pork tenderloin is the traditional choice for this recipe, you can also use chicken breast or beef cutlets if you prefer. Just be sure to adjust the cooking time accordingly – chicken takes less time to cook than beef.
Q: How do I know when the pork tenderloin is cooked through?
A: To check if the pork tenderloin is cooked through, insert a meat thermometer into the thickest part of the meat. The internal temperature should be at least 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time – simply assemble the cutlets as directed, then refrigerate or freeze them until you’re ready to cook them.
Q: What’s the best way to store leftover pork tenderloin cutlets?
A: To store leftover pork tenderloin cutlets, place them in an airtight container in the refrigerator for up to three days. You can also freeze them for up to two months – just thaw them in the refrigerator before reheating.
Q: Can I reheat pork tenderloin cutlets in the microwave?
A: While you can reheat pork tenderloin cutlets in the microwave, I don’t recommend it – it’s better to reheat them in a pan on low heat, so they stay juicy and flavorful.
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