Breaded Pork Tenderloin
intro
Juicy, tender pork coated in crispy golden panko, pan-fried to crunchy perfection— a comforting, protein-packed main ideal for quick, satisfying weeknight meals.
Ingredients
Steps
Prep the pork tenderloin
Trim any silver skin and excess fat from the 600g pork tenderloin, then cut crosswise into 4 equal 150g pieces. Place each piece between two sheets of plastic wrap, and use a meat mallet or heavy rolling pin to pound to an even 1cm (0.4 inch) thickness. Season both sides of the pounded pork with 1 teaspoon of kosher salt and all the black pepper, then set aside for 5 minutes to come to room temperature.
Arrange breading station
Grab three shallow dishes. In the first dish, mix the 80g all-purpose flour with the remaining 0.5 teaspoon kosher salt, garlic powder, and smoked paprika, stirring until fully combined. In the second dish, crack the 2 large eggs and whisk vigorously until smooth with no streaks of egg white. In the third dish, spread the 150g panko breadcrumbs in an even layer. Arrange the dishes in a straight line next to the stovetop for easy access.
Bread the pork cutlets
Working one cutlet at a time, first dredge fully in the seasoned flour, shaking off all excess so only a thin, even coating remains. Next, dip the floured cutlet fully into the beaten egg, letting excess egg drip off for 2 seconds. Finally, press the cutlet firmly into the panko breadcrumbs on both sides, ensuring every surface is evenly coated, pressing crumbs gently so they adhere. Place breaded cutlets on a clean plate as you work, and let them rest for 5 minutes before frying to help the coating set.
Heat frying oil
Place a large heavy-bottomed cast iron skillet over medium heat, pour in the 120ml neutral vegetable oil, and heat for 3-4 minutes until the oil reaches 175C (350F). Test the oil temperature by dropping a single panko crumb into the oil: it should sizzle immediately and turn golden in 10 seconds if the oil is ready. If the crumb burns quickly, reduce heat slightly; if it does not sizzle, heat for 1 more minute.
Pan-fry the cutlets
Carefully place 2 breaded cutlets in the hot oil, taking care not to overcrowd the pan. Fry for 3-4 minutes on the first side until the bottom is deep golden brown and crispy, then use metal tongs to flip the cutlet and fry for another 2-3 minutes on the second side, until the pork reaches an internal temperature of 63C (145F) and the coating is evenly crispy. Transfer cooked cutlets to a wire rack set over a baking sheet to drain for 2 minutes, then repeat with the remaining 2 cutlets.
Rest and serve
Let the fried cutlets rest on the wire rack for 3 minutes after cooking, which allows excess oil to drip off and the pork juices to redistribute so the meat stays juicy. Serve hot with preferred sides such as creamy mashed potatoes, roasted green beans, or fresh lemon wedges for squeezing.
Tips
2.Always drain fried cutlets on a wire rack instead of paper towels, as trapped steam under the cutlets on paper towels will turn the crispy coating soggy.
3.Pound pork to a uniform 1cm thickness to ensure even cooking; uneven cutlets will have overcooked, dry thin spots and undercooked thick sections.
OMG this was SO good! Made it for Sunday family dinner last night and even my super picky 7 year old asked for seconds. The crust stayed perfectly crispy even when I topped it with a little gravy. Total weeknight win too since it only took 30 minutes start to finish!
Game changer for my weekly meal prep! I made a big batch Sunday, sliced it up, and it’s been perfect for salads and wraps all week. Only note: I sprayed the breading with a little olive oil before baking instead of pan frying and it still got super crispy. 10/10 would make again.
Brought this to my neighborhood block party potluck last weekend and people were begging for the recipe! Everyone thought I spent hours in the kitchen, little did they know it was so easy. The tenderloin came out juicy no dry bits at all!
Quick question — can I use regular breadcrumbs instead of panko? I have a whole can in my pantry I don’t wanna waste! This looks so good I wanna make it tonight for date night.
Tasted great but my crust kept sliding off the pork when I flipped it! What did I do wrong? I followed the recipe exactly as written, dipped in flour, egg, then panko. Flavor was 10/10 though, my husband raved.
Made this after a long day hiking last week and it hit the spot! Served it with roasted broccoli and mashed cauliflower, felt like a fancy restaurant meal for half the cost and zero hassle. So crispy!
As someone who barely knows how to boil water, this was shockingly easy to pull off! Didn’t burn anything, the pork was juicy, my roommates thought I was a secret chef. Will be adding this to my permanent dorm-friendly rotation for sure.
Y’all, I added a tablespoon of cayenne and a little chili powder to the breading and it was CHEF’S KISS. Perfect little kick that pairs so well with the crispy panko. My whole crew devoured it in 10 minutes flat.
Pro tip from someone who’s always running late: you can bread the pork the night before and keep it covered in the fridge! It cooks up just as crispy as when you bread it right before, saved me so much time on a chaotic school night.
Swapped the panko for gluten-free panko breadcrumbs and used a gluten-free all purpose flour for the dip, and it came out perfectly crispy! No weird texture or off flavor, my whole family (even the non-GF folks) loved it. Great easy recipe that works for dietary swaps!
Wait, I used pork chops instead of tenderloin because they were on sale at the grocery store this week, and it still turned out amazing! The breading was crispy, the meat was juicy, total win for my weekly grocery budget.
This is our new go-to for when the grandparents come over! It feels classic and comforting, not too fussy, and everyone can customize their toppings — we put out gravy, apple sauce, dijon, and hot sauce so people can pick what they like. 10/10 for entertaining.
Made this in my air fryer instead of pan frying! 400F for 12 minutes, flipped halfway, and it was the crispiest breaded pork I’ve ever made at home. No greasy mess on the stovetop either. Absolute home run.
I’ve always been scared to cook pork because I always overcook it and it turns out tough and dry, but this recipe was foolproof! The cook time was spot on, the tenderloin was juicy all the way through, no tough bits at all. I feel so confident cooking pork now!