Moms Breaded Pork Tenderloin Recipes

BREADED PORK TENDERLOIN

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.

BREADED PORK TENDERLOIN SANDWICH

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.

BREADED PORK TENDERLOIN

Steps:

• Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

BREADED PORK TENDERLOIN (MUM'S SCHNITZEL)

Steps:

• 1. Tenderloin is usually pretty lean, but remove any fat you can. Slice the tenderloin into thin strips about ¼" thick max.
• 2. This is never perfect unless you have a meat slicer so no worries. Whatever works. The pieces will be whatever shape they wind up lol.
• 3. Lay pieces of meat on a layer of saran, lightly salt and pepper the meat and cover with saran. Use the flat side of a tenderizer to lightly flatten the meat. (do not pound) If it's a large piece to start, you might want to cut it in half.
• 4. The meat WILL expand!
• 5. I start by crushing sleeves of crackers (in their sleeve), in a zip-loc bag. I make sure the ends of the sleeves are open, zip lock the bag then crush them with a rolling pin until they are "coarse" pieces and crumbs. Then remove the sleeve, put the crackers in a bowl or container for your assembly line, then crush 2 more sleeves the same way. 3 usually works for me. Depending on how much pork you prepare, you may have to crush more as you go along.
• 6. Have an assembly line of: Slices of pork Beaten eggs mixed with a little milk Crushed crackers
• 7. Dip several pieces of pork into egg then coat one or 2 at a time in crackers and put aside on a platter or plate until done. I lay the meat on the crackers then bury the pork using my fingers like a scoop. I like to get as much pork covered as I can, but you won't get 100% coverage and don't really want to :) Discard any remaining egg or crackers. It can get messy during this stage and I found gadgets like tongs just get in the way and slow the process. It's more a hands on thing :) so be close to a sink.
• 8. Melt enough lard on med-high to cover bottom of a large non-stick frying pan. I'm guessing 3 or 4 tblsp. Test with a small piece of meat. It should sizzle, not spit!
• 9. Place meat in single layer batches. I fry 8 - 10 pieces at a time. Use tongs and do not leave stove unattended. There is no window for distractions lol This cooks very quickly. Be prepared to turn the first pieces over soon after you have filled the pan. Turn only once.
• 10. Cook both sides of meat till crackers are toasted looking. (2 - 4 mins per side - depending on size of pieces) If it's too hot, it will burn the cracker. You may have to add more lard, in small amounts (by tsp.) It will melt and heat immediately to continue frying without removing the meat. *I've never had an incident frying with lard. You treat it like any other high heat frying oil, with respect!
• 11. Use tongs and turn and remove pieces of meat as they are done, to a plate with a paper towel for a quick pat dry of any lard, then move them to a warmed serving plate with paper towel. Put the plate on a baking sheet in a warm oven until remainder of meat is cooked) . REDUCE HEAT BOTH UNDER THE FRYING PAN AND IN THE OVEN AS NEEDED. I have an oven with hidden elements and can do this. You may just want to preheat the oven to warm then turn it off if you aren't comfy with paper towels in the oven.
• 12. When a batch is done, carefully remove any large cracker material from remaining lard in fry pan, add more lard and continue process until all pieces of tenderloin are cooked. Discard any remaining lard (old coffee tins are great for this). Remove platter of warm meat from oven and serve with your choice of side dish. Trust me, you will not believe how good these are until that first bite!

PORK TENDERLOIN MEDALLIONS

Steps:

• Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.

MOM'S BREADED PORK TENDERLOIN

Steps:

• Pound pork until ? inch thick. Season with salt and pepper. Whisk together flour, salt and pepper in a shallow dish. Whisk together egg and milk in another shallow dish. Dip pork in flour mixture to lightly coat, then egg mixture. When slightly drained of egg mixture dip in cracker crumbs to cover. Pat crumbs to make them stick to meat. Transfer pork as coated to a large rack set on a baking sheet. Let pork stand, uncovered, at room temperature 15 minutes. Preheat oven to 250?. Heat oil in deep 10-inch heavy skillet over high heat until thermometer registers 375?. Fry pork in batches, turning once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375? between batches. Keep pork warm on a clean baking sheet in oven.