Breaded Pork Tenderloin Recipe

2.5 3 2
Breaded Pork Tenderloin Recipe
Breaded Pork Tenderloin Recipe photo by Taste of Home
Publisher Photo

Breaded Pork Tenderloin Recipe

Read Reviews
2.5 3 2
Publisher Photo
Meat is a hard sell with my teenage daughter, unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top, and it's a home run. —Donna Carney, New Lexington, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

3 ounces cooked pork (calculated without sauce): 338 calories, 20g fat (3g saturated fat), 110mg cholesterol, 327mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 26g protein.

  • 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
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBreaded Pork Tenderloin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Barbara User ID: 9114011 277097
Reviewed Nov. 1, 2017

"This is not the breaded pork tenderloin we enjoy in Iowa. To make a breaded pork tenderloin , you have to pound it very thin. Then it is breaded, and usually deep fried but some do bake it. And allthough there is several ways to bread it, no one used corn meal. We also do a grilled unbreaded tenderloin again it is pounded but usually not as thin. Both are served as a sandwich."

MY REVIEW
polishbaglady User ID: 497152 272255
Reviewed Aug. 26, 2017

"Did not care for this at all...not enough flavor in coating and took longer to cook than statd"

MY REVIEW
TKCloughfam User ID: 3077254 225729
Reviewed May. 1, 2015

"This was okay.. Anything taste good with Ranch ( : It was a nice change"

Loading Image