Community Pick
Fried Breaded Pork Tenderloin
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 3⁄4 - 1 lb pork tenderloin
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried rosemary, crushed (I use LOTS more)
- 1 dash pepper
- 3⁄4 cup dried breadcrumbs
- 3 tablespoons vegetable oil
directions
- 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.
Reviews
-
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!!
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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!
see 36 more reviews
Tweaks
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I think cut thicker, maybe inch butterflies into 1/2 inch. With it being so lean, you almost really have to pack that punch in seasoning. Even thickness of bread matters cause I think it overpowers the meat. I would like to play with this recipe alittle see out I can make it into something I really like, the egg wash and breadcrumbs was a good coating for it, crispy outside. So I say, thicker meat and heavy on the seasoning, thinner cut bread that won't be overpowering. Thanks for recipe!!
RECIPE SUBMITTED BY
HEP MEP
Shorewood, 89
July 8, 2009: Our resident bionic woman lost her battle to cancer yesterday. MEP was a passionate, caring and beloved member of our community and she will be deeply missed. Our thoughts go out to her family, Gordy and Cakes, at this difficult time. Her vivacious spirit will live on here at Recipezaar. If you'd like to express your condolences, there is a thread here:
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<br>http://www.recipezaar.com/bb/viewtopic.zsp?t=306823
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<br>and a cookathon here:
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<br>http://www.recipezaar.com/bb/viewtopic.zsp?t=306828
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<br>Liza @ Recipezaar
<br>******************************************************
<br>
<br>I AM The Bionic Woman.
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<br>I am married. To El Gordo for 29 years.
<br>
<br>I have one daughter whom I call Cakes, but is actually Caitlin. She's 18, and absolutely amazing.
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<br>I also have a dog named Otis Voy - a Chocolate Lab who is 14 years old !
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<br>I am a cancer survivor. I was diagnosed with Stage 4 Hodgkin's Lymphoma in 1994. It came back again in 1996, and I then had a bone marrow transplant.Was cancer free for 12 years.
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<br>I also had a liver transplant in 2005 - and I'm still here...
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<br>And now I can add that I've just been diagnosed with Secondary Myelodysplastic Syndrome (MDS) as a result of the above-mentioned cancer/bone marrow transplant.
<br>The s--- never ends...and now...lung cancer!
<br>A new challenge for The Bionic Woman!