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)"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by kellychris photo by kellychris
photo by Derf2440 photo by Derf2440
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:


  • 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


  • 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.

Questions & Replies

  1. Can I use flour instead of breadcrumbs


  1. 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!!
  2. 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!
  3. Can only agree with Kelly, this recipe was great for something so simple! I also used more rosemary. Followed your suggestion and served it with your twice baked potatoes recipe #49397 and steamed broccoli and cauliflower. Great meal!
  4. 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!
  5. I will be making these as sandwiches....and definitely the Penguin Point way.......with cheese shredded cabbage and mayo and mustart mixture sauce......You haven't tasted heaven on a bun until you've had a Penguin Point tenderloin sandwich!!!!


  1. 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!!
  2. I used panko bread crumbs and it was amazing! Very tender pork and crisp breading.
  3. Wonderful recipe!!! Pork Tenderloin must be handled gently or it will be tough. This was delicious and tender. Give it a try! The rosemary absolutely made the dish. Note: I added the rosemary, a little onion and garlic powder to the bread crumbs. Also used milk instead of water.


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: <br> <br> <br> <br>and a cookathon here: <br> <br> <br> <br>Liza @ Recipezaar <br>****************************************************** <br> <br>I AM The Bionic Woman. <br> <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. <br> <br>I also have a dog named Otis Voy - a Chocolate Lab who is 14 years old ! <br> <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. <br> <br>I also had a liver transplant in 2005 - and I'm still here... <br> <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!
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