RECIPE FOR BREADED PORK TENDERLOIN RECIPES

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BREADED PORK TENDERLOIN RECIPE: HOW TO MAKE IT



Breaded Pork Tenderloin Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound)
1/3 cup all-purpose flour
1/3 cup cornbread/muffin mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
4 tablespoons canola oil
Ranch or barbecue sauce, optional

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, FatContent 20g fat (3g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 327mg sodium, CarbohydrateContent 12g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 26g protein.

BREADED PORK TENDERLOIN SANDWICH RECIPE | FOOD NETWORK ...



Breaded Pork Tenderloin Sandwich Recipe | Food Network ... image

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

Total Time 4 hours 30 minutes

Cook Time 30 minutes

Yield 4 sandwiches

Number Of Ingredients 13

1 pork tenderloin, trimmed (about 1 1/4 pounds)
1 cup buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups plain breadcrumbs
Vegetable oil, for frying
4 toasted hamburger buns
Lettuce, tomato slices, onion slices, pickle rounds, mayonnaise and mustard, for serving

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.

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