Breaded Pork Tenderloin
Try this Breaded Pork Tenderloin recipe, or contribute your own. "Tenderloin" and "Pork" are two of the tags cooks chose for Breaded Pork Tenderloin."This recipe was great for something so simple! The tenderloins turned out tender and delicious. The only things I did different was to use milk instead of water with the egg, and to use my own bread crumbs made from a sourdough. I thought about adding other seasonings, e.g., garlic powder, onion powder, and cayenne pepper, but didn't. Instead, I followed the recipe and was awarded with nicely flavored tenderloins...the rosemary really made the dish. We served them with mushroom gravy, green beans, mashed potatoes and baked squash. They would also be great served on a sandwich." - sgrishka
Yield: 3 Ready in 1 hours
favorite of 209 people 83 people want to try
Breaded Pork Tenderloin Preparation
Cut the tenderloin in half lengthwise, but do not cut all the way through. Open and flatten it on a cutting board. Pound with a meat mallet to 1/4 inch thickness.
Cut into three pieces.
With a fork, beat egg, water, salt, crushed rosemary and pepper. Dip the meat in the egg, then the crumbs and repeat. Heat oil in a skillet medium high. Cook meat until browned and tender, turning once. This will take about 10 minutes.
NOTES : This sounds a bit bland, but it is surprisingly flavorful.
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