BREADED PORK TENDERLOIN
This is the most tender, tasty recipe for pork tenderloin.
Provided by Dani
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
- Preheat oven to 325 degrees F (165 degrees C).
- Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
- Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 337.8 calories, Carbohydrate 11.7 g, Cholesterol 204.9 mg, Fat 13.1 g, Fiber 1.1 g, Protein 41 g, SaturatedFat 3.6 g, Sodium 476 mg, Sugar 1.8 g
BREADED PORK TENDERLOIN SANDWICH
This pork tenderloin sandwich (with a crispy golden cutlet that is so wide, no bun can contain it) is the deep-fried darling of Indiana. It's is so beloved in the Hoosier state that it inspired a documentary about the search for the perfect version of it. We hope it will inspire you to try an uncommon way of cooking pork tenderloin, whether you're a fan or a skeptic.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
- Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
- Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
- Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
- Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, cornbread 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 until a thermometer reads 145°, 3-4 minutes on each side. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 327mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
BREADED PORK TENDERLOIN
Pork Tenderloins are one of my favorite meats, so I was always trying to find new recipes or experimenting on new ways to fix it. This recipe is a keeper and very delicious. And the apple topping is out of this world..
Provided by Linda Griffith
Categories Pork
Time 40m
Number Of Ingredients 9
Steps:
- 1. Adjust oven rack to lowest position and heat oven to 450 degrees. Line a cookie sheet with foil and spray with Pam. Split each tenderloin almost all the way through. Open up each and pound slightly with fist to flatten. Combine eggs, mustard, thyme, salt and pepper in a shallow pan. In another pan, mix oil and crumbs. Coat each tenderloin with egg mixture and then dredge in bread crumbs. Set on prepared baking sheet and bake until golden brown. About 25 or 30 minutes. Slice
- 2. Cook apple cider in skillet until reduced by half. Spoon sauce over sliced tenderloin
BREADED PORK TENDERLOIN SANDWICH
This is a great make ahead recipe that's perfect for informal get-togethers. If not preparing for serving later, you can omit the baking portion - just cook through when frying. I buy whole pork roasts and slice the entire thing for tenderloins. As long as I'm going to the work to prepare them; I prepare the entire roast for freezing and, walah, several make ahead meals are ready!
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Slice tenderloin into 1/4-inch rounds.
- Place rounds between sheets of plastic wrap and pound until thin.
- Beat eggs and milk together and pour into a shallow dish or bowl; set aside.
- In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper.
- Mix all together.
- In a large skillet heat oil over medium high heat.
- Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture.
- When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
- Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.
- Bake for 20 minutes at 375°F uncovered.
- Serve on bun with lettuce, mayonnaise, and tomatoes.
BREADED PORK TENDERLOIN WHERE THE BREADING DOESN'T FALL OFF
I love breaded pork tenderloin sandwiches! But every time I make them, the breading falls off in the pan. But last night I had such a great success, I wrote down what I did and will follow this way...I think the key is do not fry them right away after they're coated...let them sit at least 10-20 minutes. My measurements are approximate as I just dump and guess. I guess I just got lucky last night. After they were breaded (uncooked), I had to do something else for a bit. I came back and put them in the pan and it fried up nicely without a bunch of bald spots on my tenderloins. Preparation time includes a 20-minute 'pause' before cooking the breaded loins. You could probably bread them the night before and stick them in the fridge if you have space. Give it a try and let me know!
Provided by AngieME
Categories Pork
Time 38m
Yield 5 huge sandwiches, 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the dry ingredients together (corn meal, flour, bread crumbs, seasonings).
- Don't dip the tenderloins into any milk or egg, just dip it in your dry ingredients and coat both sides. Push the dry ingredients into the tenderloin best you can. The natural juices provide enough moisture to get the breading to stick.
- Lay breaded tenderloins on a plate or wax paper for 10-20 minutes to sit.
- Then fry in heated oil. It will take about 3-5 minutes per side, depending upon the thickness of the tenderloin. You may sprinkle tenderloin with salt while frying, if desired.
- Serve on toasted bun with mayo, loads of pickles (my favorite), mustard, ketchup, lettuce, or whatever you desire.
Nutrition Facts : Calories 175.4, Fat 1.7, SaturatedFat 0.3, Sodium 162.7, Carbohydrate 34.5, Fiber 2.3, Sugar 1.4, Protein 5.2
BREADED PORK TENDERLOIN SANDWICHES
This hearty sandwich is delicious and your family will think you worked really hard but it is simple to throw together. The tenderloin is nice and crisp on the outside and tender and juicy on the inside. Once you put it on your favorite bun and dress the way you like it this is yummy sandwich everyone will love. We followed...
Provided by Julia Ferguson
Categories Sandwiches
Time 35m
Number Of Ingredients 9
Steps:
- 1. You can have your butcher cut and tenderize the tenderloin for you if you like. Here is how I do it. Cut across tenderloin strip at 3-inch intervals.
- 2. Place 1 chunk into gallon Ziploc bag and pound with flat side of meat mallet until about 3/8 inch thick.
- 3. You want it thin, when put in frying pan meat will draw up a bit and become thicker. Repeat for each chunk. 1 chunk = 1 sandwich
- 4. Place Corn Flake crumbs in a shallow bowl or on a large plate. Add salt if using and mix well; set aside. Beat egg in another shallow bowl and add a splash of milk, mix well. Set aside.
- 5. Place oil in a skillet about 1/2 inch deep and heat while breading tenderloin.
- 6. Dip the flat pieces of tenderloin, one at a time into the egg mixture, making sure both sides are coated.
- 7. Then into the Corn Flake crumbs pressing the crumbs into the meat with your hands, coating both sides.
- 8. Hold with both hands and place carefully into the hot oil. Fry on the first side until golden brown, turn and fry the second side until golden brown and meat is thoroughly cooked. Watch carefully as crumbs will burn easily.
- 9. Drain on paper towel.
- 10. Serve deluxe on extra large buns, mayo, lettuce, sliced tomato, sliced onion, and pickle. My Fave: mustard and dill pickle. Also, good with cole slaw on top.
- 11. *NOTE: My pork tenderloin was about 2 1/3 lbs. There were 2 strips of tenderloin. I cut across each strip in 3 inch intervals and got 6 chunks out of the 2 strips. I pounded out all the chunks with the flat side of a meat mallet to about 3/8 inch thick. Wrapped each in plastic wrap, then in foil and placed in a Ziploc bag for the freezer. I saved 2 for dinner. I did not bread the tenderloin I wrapped for the freezer.
FRIED BREADED PORK TENDERLOIN
I am NOT a big pork fan, but I do like pork tenderloin - it's "the other white meat" very low in fat content (hate fatty meats!) The rosemary makes this absolutely heavenly. Got it out of my old Good Housekeeping cookbook. (my newlywed bible)I like to make my twice-baked potatoes with this,and some broccoli or asparagus(when it's cheap)
Provided by HEP MEP
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork tenderloin into 1/2 inch slices.
- Pound to about 1/4 inches.
- thickness.
- Should be about 12 slices.
- In a pie plate,or medium bowl,beat egg with 4 tsps.
- of water,salt,rosemary,and pepper.
- Place bread crumbs on wax paper.
- With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
- Repeat until each piece is coated twice.
- Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
- Keep warm until all pieces are done.
Nutrition Facts : Calories 308.4, Fat 16.7, SaturatedFat 3.4, Cholesterol 148.3, Sodium 518.7, Carbohydrate 14.8, Fiber 0.9, Sugar 1.4, Protein 23.4
BREADED PORK TENDERLOIN (MUM'S SCHNITZEL)
It looks like way too much reading and work right? lol, but do it once and you'll be a pro and it will be well worth it. I've gone step by step by step with photos to help you get the best results, doing it first time. It's so worth it :) These little morsels are really tasty! You need counter space and time. Have a quick...
Provided by Sue Fitzpatrick
Categories Pork
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. Tenderloin is usually pretty lean, but remove any fat you can. Slice the tenderloin into thin strips about ¼" thick max.
- 2. This is never perfect unless you have a meat slicer so no worries. Whatever works. The pieces will be whatever shape they wind up lol.
- 3. Lay pieces of meat on a layer of saran, lightly salt and pepper the meat and cover with saran. Use the flat side of a tenderizer to lightly flatten the meat. (do not pound) If it's a large piece to start, you might want to cut it in half.
- 4. The meat WILL expand!
- 5. I start by crushing sleeves of crackers (in their sleeve), in a zip-loc bag. I make sure the ends of the sleeves are open, zip lock the bag then crush them with a rolling pin until they are "coarse" pieces and crumbs. Then remove the sleeve, put the crackers in a bowl or container for your assembly line, then crush 2 more sleeves the same way. 3 usually works for me. Depending on how much pork you prepare, you may have to crush more as you go along.
- 6. Have an assembly line of: Slices of pork Beaten eggs mixed with a little milk Crushed crackers
- 7. Dip several pieces of pork into egg then coat one or 2 at a time in crackers and put aside on a platter or plate until done. I lay the meat on the crackers then bury the pork using my fingers like a scoop. I like to get as much pork covered as I can, but you won't get 100% coverage and don't really want to :) Discard any remaining egg or crackers. It can get messy during this stage and I found gadgets like tongs just get in the way and slow the process. It's more a hands on thing :) so be close to a sink.
- 8. Melt enough lard on med-high to cover bottom of a large non-stick frying pan. I'm guessing 3 or 4 tblsp. Test with a small piece of meat. It should sizzle, not spit!
- 9. Place meat in single layer batches. I fry 8 - 10 pieces at a time. Use tongs and do not leave stove unattended. There is no window for distractions lol This cooks very quickly. Be prepared to turn the first pieces over soon after you have filled the pan. Turn only once.
- 10. Cook both sides of meat till crackers are toasted looking. (2 - 4 mins per side - depending on size of pieces) If it's too hot, it will burn the cracker. You may have to add more lard, in small amounts (by tsp.) It will melt and heat immediately to continue frying without removing the meat. *I've never had an incident frying with lard. You treat it like any other high heat frying oil, with respect!
- 11. Use tongs and turn and remove pieces of meat as they are done, to a plate with a paper towel for a quick pat dry of any lard, then move them to a warmed serving plate with paper towel. Put the plate on a baking sheet in a warm oven until remainder of meat is cooked) . REDUCE HEAT BOTH UNDER THE FRYING PAN AND IN THE OVEN AS NEEDED. I have an oven with hidden elements and can do this. You may just want to preheat the oven to warm then turn it off if you aren't comfy with paper towels in the oven.
- 12. When a batch is done, carefully remove any large cracker material from remaining lard in fry pan, add more lard and continue process until all pieces of tenderloin are cooked. Discard any remaining lard (old coffee tins are great for this). Remove platter of warm meat from oven and serve with your choice of side dish. Trust me, you will not believe how good these are until that first bite!
BREADED PORK TENDERLOIN IN GRAVY
My mother inlaw has the best recipe for this. I make this about once a month. One warning though, it has a lot of butter, lol.
Provided by lhale77
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut up the tenderloin about 3/4 of an inch each piece.
- Then bang them out with a meat mallet/tendorizer or heavy pan.
- Get a piece of wax paper and lay them out.
- Scramble the eggs in one bowl, then get another bowl for the bread crumbs.
- dunk in egg and bread crumbs once/twice. Depends on your taste.
- Place on another sheet of wax paper.
- Melt the butter in a frying pan or electirc pan (and olive oil is you choose).
- Make sure there is enough to coat the pan.
- Fry each side until golden brown.
- Take your brown gravey and milk and mix together well.
- When frying is complete poor gravy mixture over the tenderloin.
- Cover pan and simmer for about 20 minutes.
Nutrition Facts : Calories 907.1, Fat 48.2, SaturatedFat 24.4, Cholesterol 315, Sodium 5823.6, Carbohydrate 73.3, Fiber 2.3, Sugar 0.3, Protein 44.4
PORK ESSENTIALS: BREADED STUFFED PORK TENDERLOIN
This is similar to a chicken cordon bleu; however, it's made with pork, and after a few tests, I finally decided to add the dill pickles, and I think it made all the difference in the world. It's actually fairly easy to make, and your guests will love you for it. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Pork
Time 20m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Take the boneless pork loin, and pat dry with paper towels.
- 4. Use a sharp knife to slice it in half, but don't cut all the way through.
- 5. Chef's Tip: Cut down enough, so that you can open the pork loin like the pages in a book.
- 6. Take a meat hammer, and beat that poor pork loin until it's very thin.
- 7. Chef's Note: Pick up the Michael Jackson song: Beat It... play it loud and beat away.
- 8. Lay a piece of Swiss cheese on one half of the beaten pork loin.
- 9. Add the ham.
- 10. Add the pickles.
- 11. Add another piece of Swiss cheese.
- 12. Fold the other half over the top, and press down firmly.
- 13. Place in the refrigerator and allow it to rest for about 15 minutes.
- 14. Place the beaten egg, the flour, and panko breadcrumb into separate dishes.
- 15. Add about 1/2 inch (1.2cm) oil in a sauté pan, and heat up to 350f (175c).
- 16. Add the pork loin to the flour and thoroughly coat.
- 17. Shake off the excess, and place into the beaten egg.
- 18. Shake off the excess and coat with the panko breadcrumbs.
- 19. Add the breaded pork loin to the hot oil.
- 20. Cook until golden brown, about 2 - 3 minutes per side.
- 21. Remove from the oil, and drain on a paper towel.
- 22. PLATE/PRESENT
- 23. Cut on the diagonal into 1-inch (2.5cm) slices, and serve with your favorite sides. Enjoy.
- 24. Keep the faith, and keep cooking.
BREADED PORK TENDERLOIN
Make and share this Breaded Pork Tenderloin recipe from Food.com.
Provided by Colleen321
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450. Line a baking pan with foil. Crush 1/3 of the box of croutons in food processor. Brush tenderloin with mustard, then pat crouton crumbs onto top and sides of tenderloin and place in baking pan. Coat pork with vegetable cooking spray.
- Bake 25 to 30 minutes, or until thermometer registers 160°F Let rest 5 minutes before slicing.
- Prepare dressing mix according to package directions. Toss 3 tbsp of dressing with salad greens, cherry tomatoes and remaining croutons.
Nutrition Facts : Calories 255.5, Fat 10, SaturatedFat 3.2, Cholesterol 76.2, Sodium 343.1, Carbohydrate 14.2, Fiber 2.1, Sugar 1.5, Protein 26.1
MIDWESTERN BREADED PORK TENDERLOIN SANDWICH - FOX VALLEY FOODIE
The Breaded Pork Tenderloin Sandwich is a classic in America's heartland. This Midwestern sandwich requires simple ingredients, but packs big flavor!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- After trimming any fat off from edges, cut pork into 4 equal pieces and butterfly each slice so only a thin piece of meat connects them. Put each butterflied slice between pieces of plastic wrap and use a meat hammer to pound the slice until is flattened but not torn (~1/3" thick).
- Mix together flour, cornmeal, salt and black pepper.
- Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F.
- Dip each slice of pork in milk, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total.
- Drain on paper towels or wire rack.
- HowToSection Serving Array
SYLVIA'S BREADED PORK TENDERLOIN
Make and share this Sylvia's Breaded Pork Tenderloin recipe from Food.com.
Provided by CookingMonster
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine bread crumbs and all the spices in one bowl.
- Place beaten eggs in another bowl.
- Get frying pan hot with the oil.
- Dip the pork tenderloins in the egg mixture and then into the bread crumb mix, covering it well.
- Place into frying pan with hot oil and fry until golden brown.
- Transfer to a casserole or roaster and continue baking at 350 degrees until completely done.
- Serve with mashed potatoes and brussel sprouts.
- Awesome.
Nutrition Facts : Calories 259.9, Fat 11.5, SaturatedFat 2.2, Cholesterol 105.8, Sodium 331.8, Carbohydrate 30.1, Fiber 2.1, Sugar 2.8, Protein 8.7
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