Southern Pork Tenderloin

Southern Pork Tenderloin

16
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."

Ingredients 25 m {{adjustedServings}} servings 360 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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).
Tips & Tricks
Burgundy Pork Tenderloin

An easy but elegant pork roast cooked in a rich red wine sauce.

Grecian Pork Tenderloin

See how to make a zesty, Greek-inspired marinade for grilled pork tenderloin.

Footnotes

  • 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.
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Reviews 16

  1. 21 Ratings

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irishtrout
8/2/2013

made this tonight.....it 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 meat.

Paula T
4/30/2013

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 added a little plain bread crumbs to the Panko also to get it to stick a little better-it worked well. I seasoned the meat before I rolled in the crumbs. I only turned once to allow the crumbs to stick-on medium heat; about 3 minutes on each side. They were great.

Alison
10/14/2012

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 with a honey mustard sauce. Thanks for the recipe!