Breaded Pork Tenderloin

Breaded Pork Tenderloin

Danielle 2

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


servings 338 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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  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).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 145 Ratings


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 w...

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 pi...

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...

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...

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 spic...

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 "breadin...

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

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!!!

This was my first time making breaded pork tenderloin, and my family loved it. To save yourself a lot of work, go to a butcher to get your tenderloin, they cut it and pound it out for you!!