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Southern Pork Tenderloin

Southern Pork Tenderloin

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
dferrell2

dferrell2

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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).
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Reviews

irishtrout
9

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

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
4

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!

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