Breaded Pork Tenderloin Where The Breading Doesnt Fall Off Recipes

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 WHERE THE BREADING DOESN'T FALL OFF

Steps:

• Mix all the dry ingredients together (corn meal, flour, bread crumbs, seasonings).
• Don't dip the tenderloins into any milk or egg, just dip it in your dry ingredients and coat both sides. Push the dry ingredients into the tenderloin best you can. The natural juices provide enough moisture to get the breading to stick.
• Lay breaded tenderloins on a plate or wax paper for 10-20 minutes to sit.
• Then fry in heated oil. It will take about 3-5 minutes per side, depending upon the thickness of the tenderloin. You may sprinkle tenderloin with salt while frying, if desired.
• Serve on toasted bun with mayo, loads of pickles (my favorite), mustard, ketchup, lettuce, or whatever you desire.

BREADED PORK TENDERLOIN

Steps:

• Heat oven to 450. Line a baking pan with foil. Crush 1/3 of the box of croutons in food processor. Brush tenderloin with mustard, then pat crouton crumbs onto top and sides of tenderloin and place in baking pan. Coat pork with vegetable cooking spray.
• Bake 25 to 30 minutes, or until thermometer registers 160°F Let rest 5 minutes before slicing.
• Prepare dressing mix according to package directions. Toss 3 tbsp of dressing with salad greens, cherry tomatoes and remaining croutons.

FRIED BREADED PORK TENDERLOIN

Steps:

• Cut pork tenderloin into 1/2 inch slices.
• Pound to about 1/4 inches.
• thickness.
• Should be about 12 slices.
• In a pie plate,or medium bowl,beat egg with 4 tsps.
• of water,salt,rosemary,and pepper.
• Place bread crumbs on wax paper.
• With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
• Repeat until each piece is coated twice.
• Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
• Keep warm until all pieces are done.

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

BREADED PORK TENDERLOIN IN GRAVY

Steps:

• Cut up the tenderloin about 3/4 of an inch each piece.
• Then bang them out with a meat mallet/tendorizer or heavy pan.
• Get a piece of wax paper and lay them out.
• Scramble the eggs in one bowl, then get another bowl for the bread crumbs.
• dunk in egg and bread crumbs once/twice. Depends on your taste.
• Place on another sheet of wax paper.
• Melt the butter in a frying pan or electirc pan (and olive oil is you choose).
• Make sure there is enough to coat the pan.
• Fry each side until golden brown.
• Take your brown gravey and milk and mix together well.
• When frying is complete poor gravy mixture over the tenderloin.
• Cover pan and simmer for about 20 minutes.

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.