Crispy Breaded Pork Tenderloin

Name: Crispy Breaded Pork Tenderloin
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 kg pork tenderloin (trimmed and cut into 1-inch slices); 1 cup all-purpose flour; 2 eggs (beaten); 1 1/2 cups breadcrumbs (panko preferred for extra crunch); 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 1/2 cup vegetable oil (for frying)

40 min 4 servings Medium

All Recipes

Savoury and crispy, this breaded pork tenderloin offers a delightful crunch and juicy interior, perfect for a satisfying meal.

Prep

20 min

Cook

15 min

Total

40 min

Servings

Difficulty

Medium

Breaded pork tenderloin is a classic dish that blends the perfect combination of savoury flavours and satisfying textures. This dish is loved for its crispy exterior and juicy interior, making it a favourite for both casual dinners and special occasions. In this version, the tenderloin is carefully pounded to an even thickness, coated in a seasoned breadcrumb mixture, and fried to golden perfection. Ideal for anyone who enjoys a comforting meal with a bit of crunch, this recipe will quickly become a staple in your kitchen.

Instructions

Prepare the pork tenderloin

Slice the pork tenderloin into 1-inch thick medallions and use a meat mallet to pound them to about 1/4-inch thickness.

Pro tip: Place the pork between two sheets of plastic wrap to prevent splatter.

Prepare the breading station

Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, salt, pepper, garlic powder, and paprika.

Pro tip: Use separate hands for dry and wet ingredients to avoid clumping.

Bread the pork

Dredge each piece of pork in flour, then dip in the beaten eggs, and finally coat with the seasoned breadcrumbs.

Pro tip: Press breadcrumbs firmly onto the pork to ensure good adhesion.

Rest the breaded pork

Place the breaded pork on a wire rack and let it rest for 5 minutes to help the coating set.

Pro tip: This rest period helps prevent the breading from falling off during frying.

Heat the oil

In a large skillet, heat vegetable oil over medium-high heat to 180°C (350°F).

Pro tip: Use a thermometer to ensure the oil is at the right temperature.

Fry the pork

Fry the pork in batches for 3-4 minutes on each side, or until golden brown and cooked through.

Pro tip: Avoid overcrowding the pan to maintain the oil temperature.

Drain the pork

Once cooked, transfer the pork to a paper towel-lined plate to drain excess oil.

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Tips & Tricks

Use a meat mallet to ensure even thickness for uniform cooking.
Rest the breaded tenderloin for a few minutes before frying to help the coating adhere better.
For extra crispiness, fry in batches to avoid overcrowding the pan.

Frequently Asked Questions

What is the best way to bread pork tenderloin?

The best way to bread pork tenderloin is to use a three-step process: dredge in flour, dip in beaten eggs, and coat with seasoned breadcrumbs.

How long should I fry breaded pork tenderloin?

Fry breaded pork tenderloin for 3-4 minutes on each side, or until golden brown and cooked through.

What temperature should the oil be for frying?

The oil should be heated to 180°C (350°F) for frying breaded pork tenderloin.

Can I make breaded pork tenderloin ahead of time?

Yes, you can bread the pork tenderloin and refrigerate it for up to 2 hours before frying.

How many calories are in breaded pork tenderloin?

There are approximately 320 calories per serving of breaded pork tenderloin.

Serving Suggestions

Serve the breaded pork tenderloin with a side of mashed potatoes, steamed vegetables, or a fresh salad for a complete meal. Pair it with a crisp white wine or a light beer to complement the dish's savoury notes. For make-ahead convenience, you can bread the pork tenderloin and refrigerate it for up to 2 hours before frying. Once cooked, store leftovers in an airtight container in the refrigerator for up to 3 days, reheating in the oven to maintain crispiness.

Nutrition per serving

320

Calories

32g

Protein

14g

Fat

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