Southern Pork Tenderloin
Description
Serve these crispy panko-breaded pork tenderloin cutlets with garlic mashed potatoes, mixed vegetables, and a spicy mustard-vinegar sauce.
Ingredients
•
2 cups panko bread crumbs
•
1 tablespoon parsley flakes
•
1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon ground black pepper
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1 (1 pound) pork tenderloin, cut crosswise into 1/2-inch thick slices
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1/4 cup olive oil
Directions
1
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.
2
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).