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Breaded Pork Tenderloin

This is the most tender, tasty recipe for breaded pork tenderloin.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 12939.2 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 2 Shallow Dishes For breading station
  • 1 Meat Mallet or Rolling Pin For pounding pork tenderloin
  • 1 Whisk

Ingredients
  

Main

  • 1 ½ pounds pork tenderloin
  • ¼ cup milk
  • 2 eggs
  • ½ cup Italian-style dried bread crumbs
  • 2 teaspoons dried oregano
  • 1 pinch garlic salt
  • salt and pepper to taste
  • 1 tablespoon vegetable oil or as needed

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking dish with aluminum foil.
  • Slice tenderloin into 1/4-inch rounds. Pound each slice between sheets of plastic wrap until thin.
  • 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.
  • 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.
  • 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.
  • 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).

Notes

Achieving perfectly tender breaded pork relies on a few key steps. When pounding the tenderloin slices, aim for an even 1/4-inch thickness; this ensures uniform cooking and maximizes tenderness. Avoid over-pounding, which can tear the meat. For a truly golden and crispy crust, ensure your oil is hot enough for frying but not smoking, and don't overcrowd the skillet, which lowers the oil temperature and steams the pork. Fry in batches if necessary. The initial pan-fry is for developing color and crunch; the oven baking finishes the cooking gently. Covering the baking dish during the oven phase helps retain moisture. Always use an instant-read thermometer to confirm internal temperature reaches 145°F (63°C) to prevent overcooking, which is the enemy of tender pork. For an elevated flavor, consider adding a tablespoon of finely grated Parmesan cheese to your breadcrumb mixture.