Mom's Breaded Pork Tenderloin
Try this Mom's Breaded Pork Tenderloin recipe.
Try this Mom's Breaded Pork Tenderloin recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Slice tenderloins into 1-inch portions.
- Flatten with a mallet until very thin. Do not tear the meat with the mallet.
- Put flour on wax paper and blend in salt and pepper.
- Lightly beat milk and eggs together. Do not over beat; you don't want any air bubbles in the egg mixture. It will not coat evenly on the floured pork.
- Put plain bread crumbs on another sheet of wax paper.
- Place a flattened piece of pork tenderloin onto the flour mixture, press flour to coat on both sides.
- Dip in egg, let excess drip off.
- Place onto bread crumbs. Make sure pork tenderloin is completely covered with bread crumbs with no wet spots.
- Place on a baking sheet. Repeat breading portion of this recipe.
- After the last piece is done, refrigerate for at least 30 minutes, so breading will set and not fall off during frying.
- Heat oil until hot. Fry at medium-high. If you fry on high, then tend to get a very dark brown and burn on the edges. These don't take very long because they are so thin.
- Drain on paper towels.
- Put in oven at 200 degrees F. to keep warm until all pieces of tenderloin are fried.
- Serve with sauerkraut and bread or potato dumplings. (Since this dish produces no gravy, I buy French's Pork flavored gravy to use on the dumplings. However, I add more water than the package says to do.)
- If I don't want to make sauerkraut and dumplings, you can serve it with mashed potatoes or wide buttered noodles and steamed green beans. Then, I dip the breaded pork tenderloin in ketchup.
- The leftovers make great sandwiches! (I even put ketchup on the sandwich.)
Mom's Breaded Pork Tenderloin: A Family Favorite
This recipe isn't just a meal; it's a trip down memory lane. As a mom, I’ve always believed in the power of simple, delicious food that brings people together. This breaded pork tenderloin recipe is one of those dishes. It's a staple at our family gatherings, picnics, and even weeknight dinners. The crispy breading, juicy pork, and endless serving options make it a crowd-pleaser, no matter the occasion.
I remember my own mother making this. The aroma of the frying pork would fill our kitchen, a comforting scent that promised a delicious meal. We kids would eagerly await the golden-brown, perfectly breaded pieces, often vying for the crispy edges. We weren’t fancy; we just loved the taste. And it wasn’t just us kids. My dad, a man of few words, would always have a hearty helping, often requesting a second. This dish transcends generations; it's more than just food—it's a piece of our family history.
The beauty of this recipe lies in its versatility. The basic method is straightforward, allowing for creative customization. Serve it with classic sides like sauerkraut and dumplings, or opt for mashed potatoes, noodles, or green beans. Personally, I adore the contrast of the crispy pork with tangy sauerkraut, a flavor combination that's both comforting and delightful. And let's not forget the ketchup! A seemingly simple condiment that somehow elevates the entire experience. Some might consider ketchup an unconventional pairing, but for me, it's a cherished addition, a touch of nostalgia from countless picnics and family gatherings.
Beyond the classic accompaniments, this breaded pork tenderloin is fantastic in sandwiches, adding a delightful crunch and savory flavor. Leftovers are a welcome surprise, transforming into quick and easy lunches or snacks the following day. The tender, succulent meat inside the golden crust is just as enjoyable cold. And honestly, I think even cold is better for sandwiches. The slightly firmer texture is perfect for holding together in a sandwich.
The preparation itself is surprisingly easy. The step-by-step instructions guide you through each stage of breading, ensuring a perfectly even coating every time. The key is to not overbeat the egg mixture – air bubbles are the enemy of a crisp, even breading. And that 30-minute refrigeration period? Don't skip it! It's crucial for the breading to adhere properly during frying. Patience in the kitchen rewards you, and that's what this recipe demonstrates so well. Don't rush; enjoy the process.
More than just a recipe, this breaded pork tenderloin represents the heart of home-style cooking. It's a testament to simple ingredients transformed into something extraordinary through love and careful attention. It's a dish that brings joy, satisfaction, and memories to our table, generation after generation.
So gather your family, prepare the ingredients, and get ready to create a culinary experience that's as comforting as it is delicious. This isn't just a recipe; it's a tradition waiting to be shared, and enjoyed. Let the aroma of sizzling pork fill your home and create lasting memories with those you cherish most. The taste, the texture, the simplicity – it's all part of the magic. The magic of Mom's Breaded Pork Tenderloin.
Try it. I guarantee you won't regret it. And who knows, it may just become a treasured family recipe in your home as well.
Remember to share your experience! Let me know how your version turned out. Cooking is a journey, and it's always wonderful to connect with fellow food enthusiasts and share our culinary adventures together.
