Breaded Pork Tenderloin Sandwich

From: SrtaMaestra

On Sep 29, 2008

The breading is very good for any cut of pork. when I went to make this, I pulled a package of 'pork steak' out of the freezer, expecting it to be a boneless sirloin, but when I opened the thawed meat, I found two large steaks with bones in, and a lot of fat. As a result, I was unable to pound this out to make sandwiches and just made it as steaks, served with rice pilaf. This recipe really saved the steaks for us. The only problem was that there was so little useable meat on our steaks and we wanted more! My 4 year old daughter loved this pork. I can't wait to make this with a tenderloin so we can actually make it into sandwiches! I was out of italian breadcrumbs, so I had to season some plain crumbs with an italian seasoning blend. It worked very well. Thanks for posting! Made for PRMR.

From: Marie

On Feb 18, 2004

This had great flavor, but I found that after putting it in the oven, the breading became soft. Since I prefer a crunchier texture, when making this again, I will cook it all the way through in the skillet and forget the oven part. Thanks, Claudia, for giving me a new way to make pork tenderloins, which I serve often.

From: Jill4man

On Feb 12, 2004

This was very good. We are from Indiana and Breaded Tenderloins are everywhere there. Here in Minnesota it's not such a big thing so we were totally craving them last week. I was a little worried that the pan-frying and then baking wouldn't give good results, but I was wrong! We will make these again.

From: Cloudtears

On Apr 4, 2003

This is so good!!!! I had never cooked a tenderloin before and when I found this recipe, I knew it would be better than those that I had eaten in the past. So tender and just melts in your mouth. My brother couldn't keep his hands off this one. Thanks Claudia Dawn. Mmm Mmm Goooood!!!