breaded pork tenderloin recipe

Written ByJenny Smyth Posted on
breaded pork tenderloin recipe
Jump to Recipe Jump to Video Print Recipe

The Best breaded pork tenderloin recipe

I’ve always been a fan of breaded pork tenderloin, and it’s a staple in our household. The dish has its roots in European cuisine, where pork was often breaded and fried to make it more palatable. I love how the crispy exterior gives way to a juicy, tender interior.

The key to making this dish is to pound the pork tenderloin thin so that it cooks evenly and quickly. This allows the breading to adhere properly and creates a beautiful texture contrast. When I cook breaded pork tenderloin, I like to use a mixture of all-purpose flour, panko breadcrumbs, and spices to give it a nice flavor.

I season the pork with salt, pepper, and garlic powder before dredging it in the breading mixture. The result is a deliciously crispy exterior and a moist interior that’s sure to please even the pickiest eaters. My kids love helping me prepare this dish, and it’s become a family favorite for special occasions and everyday meals alike.

Plus, it’s relatively easy to make and can be prepared in under an hour. One of the best things about breaded pork tenderloin is that it can be served with a variety of sides, from mashed potatoes to steamed vegetables. It’s also versatile enough to be served as a main course or used as part of a larger meal.

I’ve found that using high-quality ingredients makes all the difference in this recipe – using fresh pork, real cheese, and quality breadcrumbs ensures that every bite is full of flavor.

Breaded Pork Tenderloin

Breaded Pork Tenderloin

4.8 from 1228 votes

This breaded pork tenderloin is a classic dish featuring tender pork coated in a crispy, golden breadcrumb crust. It is pan-fried to perfection and baked to ensure a juicy interior.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork

1 ½ pounds pork tenderloin
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder

For the Breading

1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 ½ cups panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon paprika
½ teaspoon dried oregano

For Cooking

3 tablespoons olive oil
2 tablespoons butter

👨‍🍳Directions

1Preheat your oven to 400 degrees Fahrenheit.
2Place a wire rack on a baking sheet and set aside.
3Slice the pork tenderloin crosswise into 4 equal pieces.
4Place each piece between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/2 inch thick.
5Season both sides evenly with salt, black pepper, and garlic powder.
6Set up a breading station with three shallow bowls.
7In the first bowl, place the all-purpose flour.
8In the second bowl, whisk together the eggs and milk until smooth.
9In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, paprika, and dried oregano.
10Dredge each pork piece first in the flour, shaking off any excess.
11Then dip it into the egg mixture, allowing any excess to drip off.
12Finally, coat it thoroughly in the breadcrumb mixture, pressing gently so the crumbs adhere.
13Place the breaded pork on a plate.
14Heat the olive oil and butter in a large oven-safe skillet over medium-high heat until the butter is melted and the oil shimmers.
15Carefully place two pork pieces in the skillet and cook for 3 to 4 minutes per side, until the crust is deep golden brown.
16Transfer to the prepared wire rack.
17Repeat with the remaining pork.
18Place the baking sheet with the seared pork in the preheated oven.
19Bake for 8 to 10 minutes, or until an instant-read thermometer inserted into the thickest part reads 145 degrees Fahrenheit.
20The crust should remain crisp and the meat should be juicy.
21Remove the pork from the oven and let it rest on the wire rack for 5 minutes before serving.
22This allows the juices to redistribute, ensuring a tender result.

🔧Equipment

Meat mallet or rolling pin
Three shallow bowls
Large skillet
Baking sheet
Wire rack
Tongs
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 145mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 32g

📝Notes

For a lighter version, you can bake the breaded pork on the wire rack without pan-frying, but the crust will be less crispy. Ensure the oil is hot enough before adding the pork to achieve a good sear.

Watch Video Of How Breaded Pork Tenderloin Works

Breaded pork tenderloin is always a good idea for any occasion – whether you’re hosting a family gathering or just need something quick and easy for dinner.

One of my favorite things about this recipe is how easily you can customize it to suit your tastes – try adding different seasonings or herbs to give it an extra boost of flavor.

When storing leftover breaded pork tenderloin, be sure to refrigerate it at 40°F (4°C) or below within two hours of cooking – let it cool completely before refrigerating or freezing.

❓ Frequently Asked Questions About Breaded Pork Tenderloin

Q: What type of breadcrumbs should I use?

A: You can use either panko or regular breadcrumbs for this recipe – panko will give you a lighter coating while regular breadcrumbs will provide a crunchier texture.

Q: How do I prevent the breading from falling off during cooking?

A: To prevent the breading from falling off during cooking, make sure you’re not overcrowding your pan – cook in batches if necessary. Also, pat the pork dry with paper towels before dredging it in the breading mixture to help the breading adhere better.

Q: Can I use other types of meat for this recipe?

A: While traditional breaded pork tenderloin uses pork as the main ingredient, you can experiment with other types of meat such as chicken or beef cutlets if you prefer – just adjust cooking times accordingly.

Q: Do I need to marinate the pork before dredging it in the breading mixture?

A: While marinating can add extra flavor to your dish, it’s not necessary for this recipe – simply season the pork with salt, pepper, and garlic powder before dredging it in the breading mixture will suffice.

Similar Posts