This is the most tender, tasty recipe for breaded pork tenderloin.
Ingredients
- ½ pounds pork tenderloin: 1 piece
- milk: 0.25 cup
- eggs: 2 piece
- Italian-style dried bread crumbs: 0.5 cup
- oregano: 2 tsp (dried)
- pinch garlic salt: 1 piece
- salt and pepper: (to taste)
- vegetable oil: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking dish with aluminum foil.
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Slice tenderloin into 1/4-inch rounds. Pound each slice between sheets of plastic wrap until thin.
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Whisk milk and eggs together in a shallow dish. Whisk bread crumbs, oregano, garlic salt, oregano, salt, and pepper together in a second shallow dish. Dip tenderloins in egg mixture, then in bread crumb mixture until well coated.
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Heat oil in a large skillet over medium-high heat. Working in batches as necessary, fry breaded tenderloins in the hot skillet and until golden brown on both sides, 2 to 3 minutes per side; they will not be cooked through. Transfer browned tenderloins to the prepared baking dish.
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Mix any leftover egg and bread crumb mixture together, then fry it in the hot skillet. Place into the baking dish with browned tenderloins. Cover the dish tightly.
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Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
