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Fried Breaded Pork Tenderloin
RECIPE BY: MEP
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)
Posted on: Dec 22, 2002
Ingredients
Directions
1
Cut pork tenderloin into 1/2 inch slices.2
Pound to about 1/4 inches.3
thickness.4
Should be about 12 slices.5
In a pie plate,or medium bowl,beat egg with 4 tsps.6
of water,salt,rosemary,and pepper.7
Place bread crumbs on wax paper.8
With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.9
Repeat until each piece is coated twice.10
Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.11
Keep warm until all pieces are done.
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Featured Reviews for This Recipe
From: breezermom
On May 14, 2008
Very moist and tasty! I would advise everyone to not heat the oil up too high...my tenderloin pieces came out a little too brown for my taste and I set my temperature to medium. But the overall taste was excellent. I just need to adjust the temp to keep them from burning. Thanks for a tasty recipe!
From: Sue L
On May 1, 2008
These were perfectly breaded, wonderfully crispy and I love the flavor the rosemary brings out. I rarely eat breaded pork these days and this was a delightful little change of pace which brought me memories of my mom and meals at home years ago. Comfort food! Thanks for posting. ~Sue
From: deb k
On Apr 13, 2003
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!
From: KeyWee
On Jan 5, 2003
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!!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (141g) Recipe makes 4 servings The following items or measurements are not included below: 1 dash pepper |
||
| Calories 322 | ||
| Calories from Fat 165 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.4g | 28% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 6.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 161mg | 53% | |
| Sodium 515mg | 21% | |
| Potassium 379mg | 10% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.4g | ||
| Protein 23.3g | 46% | |
| Vitamin A 129mcg | 2% | |
| Vitamin B6 0.5mg | 24% | |
| Vitamin B12 1.1mcg | 17% | |
| Vitamin C 0mg | 1% | |
| Vitamin E 2mcg | 8% | |
| Calcium 55mg | 5% | |
| Iron 2mg | 13% | |
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