Prep 20 mins
Cook 45 mins
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!
- 1 1⁄2 lbs pork tenderloin
- 2 eggs
- 1⁄4 cup milk
- 1⁄2 cup Italian style breadcrumbs
- 1 pinch garlic salt
- 2 teaspoons dried oregano
- salt and pepper
- 1 tablespoon vegetable oil
- 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.
This had great flavor, but I found that after putting it in the oven, the breading became soft. Since I prefer a crunchier texture, when making this again, I will cook it all the way through in the skillet and forget the oven part. Thanks, Claudia, for giving me a new way to make pork tenderloins, which I serve often.
This is so good!!!! I had never cooked a tenderloin before and when I found this recipe, I knew it would be better than those that I had eaten in the past. So tender and just melts in your mouth. My brother couldn't keep his hands off this one. Thanks Claudia Dawn. Mmm Mmm Goooood!!!
The breading is very good for any cut of pork. when I went to make this, I pulled a package of 'pork steak' out of the freezer, expecting it to be a boneless sirloin, but when I opened the thawed meat, I found two large steaks with bones in, and a lot of fat. As a result, I was unable to pound this out to make sandwiches and just made it as steaks, served with rice pilaf. This recipe really saved the steaks for us. The only problem was that there was so little useable meat on our steaks and we wanted more! My 4 year old daughter loved this pork. I can't wait to make this with a tenderloin so we can actually make it into sandwiches! I was out of italian breadcrumbs, so I had to season some plain crumbs with an italian seasoning blend. It worked very well. Thanks for posting! Made for PRMR.