- 1 pork tenderloin (1 pound)
- 1/3 cup all-purpose flour
- 1/3 cup corn bread/muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, beaten
- 4 tablespoons canola oil, divided
- Ranch or barbecue sauce, optional
- Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, muffin mix, salt and pepper. Place egg in a separate shallow bowl. Dip pork in egg, then in flour mixture, patting to help coating adhere.
- In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce. Yield: 4 servings.
Originally published as Breaded Pork Tenderloin in Simple & Delicious June/July 2015
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed May. 1, 2015
"This was okay.. Anything taste good with Ranch ( : It was a nice change"