Southern Pork Tenderloin

Southern Pork Tenderloin

17
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
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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).

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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

17
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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 ...

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 w...