Fried Breaded Pork Tenderloin
Crispy, golden, and irresistibly tender, this Fried Breaded Pork Tenderloin recipe is a classic comfort food that’s perfect for dinner or a hearty sandwich. Thinly pounded pork medallions are seasoned with a flavorful blend of paprika, garlic powder, salt, and pepper before being coated in a simple yet delicious breading of flour, eggs, and breadcrumbs. Fried to crispy perfection in hot vegetable oil, these cutlets deliver the perfect balance of crunch and juiciness in every bite. Ready in just 30 minutes, this versatile dish can be served as a sandwich stacked on a fluffy bun with fresh toppings or as a main course paired with mashed potatoes and veggies. Give your weeknight menu an upgrade with this easy, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 cup All-purpose flour
- 2 pieces Large eggs
- 2 tbsp Whole milk
- 1 cup Breadcrumbs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Paprika
- 2 cups Vegetable oil (for frying)
Instructions
Slice the pork tenderloin into 4 equal pieces, about 1-inch thick each.
Place each piece of pork between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or heavy skillet until they are about 1/4 inch thick.
Season the flattened pork pieces with salt, pepper, garlic powder, and paprika on both sides.
Set up a breading station: place the flour in a shallow dish, whisk the eggs and milk together in a second shallow dish, and put the breadcrumbs in a third shallow dish.
Working one piece at a time, dredge the pork in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it's evenly coated. Finally, press it into the breadcrumbs, covering the entire surface.
Repeat the breading process for all pork pieces and set them aside on a plate.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F (175°C). You can test the readiness of the oil by dropping a small breadcrumb into the oil—if it sizzles, it's ready.
Carefully place the breaded pork pieces into the hot oil, frying 1-2 at a time to avoid overcrowding. Cook for 2-3 minutes on each side, or until golden brown and fully cooked through (internal temperature of 145°F / 63°C).
Remove the pork from the oil and let them drain on a plate lined with paper towels to remove excess grease.
Serve immediately as a sandwich with a bun, lettuce, and condiments, or alongside mashed potatoes and a vegetable for a main course.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
