The most succulent and delicious breaded pork tenderloin dish is this one.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
Ingredients
- 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 9×13-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).
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 2 g |
| Sodium | 199 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This dish was a hit with my husband and me. I used Panko instead of bread crumbs and had to double the amount to cover all of the pieces of pork. I don’t care for oregano, so I left it out, and only baked the dish 15 minutes because the pork pieces were thin and already well-cooked. We liked the extra “crispies” from the egg/panko batter! The pork is tender an moist with a little bit of crisp crunch on the exterior. This goes in my “favorite recipes” collection. Thanks for sharing!
Loved this recipe, we added a couple of extra herbs and poured a lemon cream sauce over the platter. Came out absolutely delicious.
Looking for breaded pork and gravy recipe mashed potatoes with gravy green beans like mama used to make
Didn’t make any changes. Very moist! Put leftover eggs and bread crumbs on top! Delicious
I went the extra yard and followed this recipe as a base and then applied kelcampbells additions. The garlic in the fresh squeezed garlic in the egg wash and the parmesan in the bread crumbs put this one over the top.
Ive been making this for years. Learned from my mom & she was also making for years. Just a note, you can omit the oven baking. They really only take about 5 minutes to cook in fry pan. I also add parmesan to the bread crumbs!!
-note to self- skip the crumb topping, burns in the oven and doesn’t taste good back less time, keep an eye on them
Hubs and I really like this. It’s not altogether different than dredges I use for other things, but the oregano is a nice touch. For us, 2 T is too much oregano. I used no more than 1T and it was plenty. Also baked for only 30 mins. after browning and that was plenty. Will consider removing the foil half way through baking next time, as the pork does get moist to the point of soggy and pooling juices in the pan. Still good, and will make again.
We made this recipe almost exactly as written, but only 20 minutes in the oven was enough baking time. We added pasta sauce, topped with shredded mozzarella and left in the oven until melted. Served alongside spaghetti. DH says best spaghetti dinner ever. The pasta sauce was also from this site, Stephanie’s Freezer Spaghetti Sauce. It’s amazing.
I would make this again, but would not use oregano. Didn’t like it on pork. Also, I would use more spices as I couldn’t taste any, except for the oregano, that’s all I tasted.
Made this just as you had said but cut down baking time also to 20 minutes. Delicious recipe; reminds me of my mom’s cooking! Will use this recipe over and over!!! Winner winner, breaded pork dinner!
Excellent! Made with bone in 3/4 ” chops. Followed recommended flour, egg, crumb mix ( added garlic powder, onion powder & Italian seasoning). Browned each side and finished in 325* oven for 15 minutes
This recipe was amazing! My family loved it, even the very picky 8 & 2 year olds!!! I also “double dipped” the pork which, I think, made it so much better. Crispy on the outside & incredibly moist on the inside.
I’ve made this half a dozen times so far and my family loves it! I just increased the breading and used olive oil, adding more than the 1 tablespoon. Excellent!
Awesome!!!! No other words need to be used!!!
It’s a very good recipe. I think too many people spend too much time changing it and telling us all of the changes they made. There is a separate page for that. My whole family liked this dish, and we used them to make delicious tenderloin sanswiches that were much better than most restaurants 🙂 I did find that they were done in less than 15 min though . Thanks for sharing!
Absolutely wonderful. This is how we ate pork chops when I was a kid and I rarely cook them that way now. This gave me a chance to remember the old days. I used homemade breadcrumbs, seasoned myself. Pounded the pork thin, dredged in flour, then into the egg, then into the crumbs. Sauteed quickly, no need to go into the oven because they were very thin. This would be wonderful in pasta sauce then mozzarella & parmesan cheese, I think you know where I’m going with this!
I followed a review that said to bake at 350 for 20mins…very tender and flavorful! Next time, I will try this a little thicker tenderloins and bake for 30-35 mins. My husband is a very meat and potatoes person, and he loves this recipe.
This was great! Never though to prepare pork tenderloin this way!
I listened to others and cut the cooking time considerably and left it uncovered, that was definitely the right thing to do – they would have been like charcoal if they had cooked a full 45 minutes! I also wasn’t so fond of the “breadings”. The breaded pork itself worked pretty well but it stuck to the tin foil, and honestly I think a little sage as well as parmesan cheese enhances the flavor vs. just italian seasonings + oregano.
I’m notorious for drying out pork..but this one was perfect. Really tasty, really tender and juicy. I added parm cheese and just eyeballed the dry ingredients, as other people mentioned they did. I also cut the peices alittle thicker (like 1 in. each) so that they would be 1/2 after pounding. Lastly, I took someone’s advice and baked for 350 for 20 min instead of the longer timeframe. (but I still covered it, and I did let it sit, covered, for a few minutes before serving. I really recommend this recipe!! Delish!