I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.
Ingredients
- panko bread crumbs: 2 cups
- parsley flakes: 1 Tbsp
- garlic powder: 1 tsp
- onion powder: 1 tsp
- ground black pepper: 0.5 tsp
- pork tenderloin, cut crosswise into 1/2-inch thick slices: 1 piece (1 pound)
- olive oil: 0.25 cup
Metric Conversion
Stages of cooking
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Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
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Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).
