BREADED PORK TENDERLOIN
This is the most tender, tasty recipe for pork tenderloin.
Provided by Dani
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
- Preheat oven to 325 degrees F (165 degrees C).
- 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. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 337.8 calories, Carbohydrate 11.7 g, Cholesterol 204.9 mg, Fat 13.1 g, Fiber 1.1 g, Protein 41 g, SaturatedFat 3.6 g, Sodium 476 mg, Sugar 1.8 g
BREADED PORK TENDERLOIN SANDWICH
This pork tenderloin sandwich (with a crispy golden cutlet that is so wide, no bun can contain it) is the deep-fried darling of Indiana. It's is so beloved in the Hoosier state that it inspired a documentary about the search for the perfect version of it. We hope it will inspire you to try an uncommon way of cooking pork tenderloin, whether you're a fan or a skeptic.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
- Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
- Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
- Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
- Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
BREADED PORK TENDERLOIN
Meat is a hard sell with my teenage daughter, unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top, and it's a home run. -Donna Carney, New Lexington, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl. Dip pork in egg, then in flour mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 327mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
MOM'S BREADED PORK TENDERLOIN
This was certainly a favorite with potato pancakes...let the frying pans fly!!!!!
Provided by jaycooksgood
Categories Main Dish
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Pound pork until ? inch thick. Season with salt and pepper. Whisk together flour, salt and pepper in a shallow dish. Whisk together egg and milk in another shallow dish. Dip pork in flour mixture to lightly coat, then egg mixture. When slightly drained of egg mixture dip in cracker crumbs to cover. Pat crumbs to make them stick to meat. Transfer pork as coated to a large rack set on a baking sheet. Let pork stand, uncovered, at room temperature 15 minutes. Preheat oven to 250?. Heat oil in deep 10-inch heavy skillet over high heat until thermometer registers 375?. Fry pork in batches, turning once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375? between batches. Keep pork warm on a clean baking sheet in oven.
Nutrition Facts : Calories 526 calories, Fat 37.627000204518 g, Carbohydrate 17.2503412502866 g, Cholesterol 153.911260125634 mg, Fiber 0.949062517821789 g, Protein 28.9676998514541 g, SaturatedFat 4.17141491246626 g, ServingSize 1 1 Serving (194g), Sodium 337.507112269203 mg, Sugar 16.3012787324648 g, TransFat 2.42006007399933 g
BREADED PORK TENDERLOIN WHERE THE BREADING DOESN'T FALL OFF
I love breaded pork tenderloin sandwiches! But every time I make them, the breading falls off in the pan. But last night I had such a great success, I wrote down what I did and will follow this way...I think the key is do not fry them right away after they're coated...let them sit at least 10-20 minutes. My measurements are approximate as I just dump and guess. I guess I just got lucky last night. After they were breaded (uncooked), I had to do something else for a bit. I came back and put them in the pan and it fried up nicely without a bunch of bald spots on my tenderloins. Preparation time includes a 20-minute 'pause' before cooking the breaded loins. You could probably bread them the night before and stick them in the fridge if you have space. Give it a try and let me know!
Provided by AngieME
Categories Pork
Time 38m
Yield 5 huge sandwiches, 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the dry ingredients together (corn meal, flour, bread crumbs, seasonings).
- Don't dip the tenderloins into any milk or egg, just dip it in your dry ingredients and coat both sides. Push the dry ingredients into the tenderloin best you can. The natural juices provide enough moisture to get the breading to stick.
- Lay breaded tenderloins on a plate or wax paper for 10-20 minutes to sit.
- Then fry in heated oil. It will take about 3-5 minutes per side, depending upon the thickness of the tenderloin. You may sprinkle tenderloin with salt while frying, if desired.
- Serve on toasted bun with mayo, loads of pickles (my favorite), mustard, ketchup, lettuce, or whatever you desire.
Nutrition Facts : Calories 175.4, Fat 1.7, SaturatedFat 0.3, Sodium 162.7, Carbohydrate 34.5, Fiber 2.3, Sugar 1.4, Protein 5.2
MOM'S PORK TENDERLOIN
Make and share this Mom's Pork Tenderloin recipe from Food.com.
Provided by rickoholic83
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix soy sauce, chili sauce, honey, vegetable oil, green onions, curry pwder, garlic, Tabasco and Worcestershire sauce together.
- Place meat in a Ziploc bag; pour in sauce.
- Marinate overnight, turning every few hours.
- Grill marinated tenderloins 5 minutes on each side.
- Cut on a diagonal to serve.
- Serve over rice.
- Note: I make a separate batch of sauce to pour over the pork and rice. Refrigerate overnight while the meat is marinating and heat before serving.
Nutrition Facts : Calories 448.1, Fat 15.1, SaturatedFat 3.6, Cholesterol 147.6, Sodium 2423.7, Carbohydrate 25.3, Fiber 1.8, Sugar 20.2, Protein 51.6
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