Breaded Pork Tenderloin
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
Ingredients
- 1 pork tenderloin (1 pound)
- 1/3 cup all-purpose flour
- 1/3 cup cornbread/muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, beaten
- 4 tablespoons canola oil
- Ranch or barbecue sauce, optional
Reviews
Used boneless center cut pork chops instead of tenderloin. This is definitely a new and unique way to bread pork chops for me. Generally I just use regular bread crumbs. These came out great, I will be making them again.
Response to Barbara - Just because the dish isn't how you do it in Iowa doesn't mean it can't be done another way. Corn meal is widely used in the south/southwest states. Rated 5 stars to counteract your rating!
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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.
Did not care for this at all...not enough flavor in coating and took longer to cook than statd
This was okay.. Anything taste good with Ranch ( : It was a nice change