Fried Breaded Pork Tenderloin

Total Time
50mins
Prep 30 mins
Cook 20 mins

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)

Ingredients Nutrition

  • 34-1 lb pork tenderloin
  • 2 eggs
  • 12 teaspoon salt
  • 14 teaspoon dried rosemary, crushed (I use LOTS more)
  • 1 dash pepper
  • 34 cup dried breadcrumbs
  • 3 tablespoons vegetable oil

Directions

  1. Cut pork tenderloin into 1/2 inch slices.
  2. Pound to about 1/4 inches.
  3. thickness.
  4. Should be about 12 slices.
  5. In a pie plate,or medium bowl,beat egg with 4 tsps.
  6. of water,salt,rosemary,and pepper.
  7. Place bread crumbs on wax paper.
  8. With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
  9. Repeat until each piece is coated twice.
  10. Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
  11. Keep warm until all pieces are done.
Most Helpful

This recipe was great for something so simple! My husband is always whining for fried pork chops, but like you, I don't care for fatty meats, either. This is the perfect alternative - fried flavor but a lean tenderloin! I made this recipe exactly as posted (and used extra rosemary, too - great taste!). Served with creamed potatoes and steamed snap peas. Thanks, Mary Ellen!!

KeyWee January 05, 2003

We always have pork loin in the house and I was looking for something different to make.... this was out of this world! The only thing I did different was add a little parmesean cheese to the bread crumbs. Fantastic recipe MEP!

deb k April 13, 2003

Holy cow, I was craving comfort food and I found it here! Absolutely awesome, you could cut this with a butter knife it was so tender! I used italian seasoned breadcrumbs, subbed season salt for the plain salt, and up the rosemary! Served it along side OzMarthas Noodles Romanoff and sugar snap peas, and I was transported to the comfort zone! Thanks for the incredible recipe! It couldn't be easier or tastier!

Michelle S. February 10, 2003