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Breaded Pork Tenderloin

Western.Chefs's picture
  Pork tenderloin 1
  Egg 1
  Water 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Rosemary 1⁄4 Teaspoon, crushed
  Dried breadcrumbs 3⁄4 Cup (12 tbs)
  Salad oil 3 Tablespoon

1. Cut tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a steak. On cutting board with meat mallet or dull edge of French knife, pound meat to about 1/4-inch thickness; cut crosswise into 3 serving pieces.
2. In pie plate with fork, beat egg, water, salt, and rosemary. On waxed paper, place bread crumbs. With tongs, dip meat into egg mixture, turning to coat both sides, then dip in crumbs. Repeat to coat each piece twice.
3. In 12-inch skillet over medium-high heat, in hot salad oil, cook meat until well browned and fork-tender, about 10 minutes, turning once.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5659 Calories from Fat 1798

% Daily Value*

Total Fat 200 g308.1%

Saturated Fat 53.7 g268.6%

Trans Fat 2.3 g

Cholesterol 2941.7 mg980.6%

Sodium 3497.7 mg145.7%

Total Carbohydrates 28 g9.2%

Dietary Fiber 1.9 g7.5%

Sugars 2.7 g

Protein 879 g1757.1%

Vitamin A 7.3% Vitamin C 0.45%

Calcium 35.2% Iron 242%

*Based on a 2000 Calorie diet

Breaded Pork Tenderloin Recipe