Recipe By dferrell2
Published Apr 2nd
Prep 15m Cook 10m Additional - Ready In 25m
Servings 4 servings Calories 359.7

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.

Recipe Ingredients

  • 2 cups panko bread crumbs
  • 1 tablespoon parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 1 (1 pound) pork tenderloin, cut crosswise into 1/2-inch thick slices
  • ¼ cup olive oil

Cooking Directions

  1. 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. 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).

Nutrition Facts

  • Calories 359.7
  • Carbohydrate 39 g
  • Cholesterol 49.1 mg
  • Fat 17.7 g
  • Fiber 0.4 g
  • Protein 23.6 g
  • Saturated Fat 3.2 g
  • Sodium 307.2 mg
  • Sugar 0.4 g

Chef's Notes

Serve with Mustard Pork Garnish; The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.


  1. seriously delicious! I make this often. great that it's so quick and made with things I always have in my kitchen. only note is that it usually takes a bit longer to cook than it says in recipe but that may be due to my stove and pans. love love love this!
  2. Great recipe. Even my brother (who is really picky) liked this recipe. Instructions are easy to follow (there is a little too much breading in the recipe but just use small amounts at a time). Great addition to my recipe box!!
  3. It tasted fine but WAAAAYYYYY overshoot on the breadcrumbs I ended up throwing out at least one or so cups worth
  4. I made this tonight and my whole family loved it! I followed the recipe exactly, and it turned out perfect! Will definitely make this again soon.
  5. Really good! I used fresh bread crumbs as that`s what I had. The pork was so flavourful and tender. This is a keeper!
  6. made this was wonderful will make again very soon both tender and delish. beat the meat first to about 1/4 inch thick than bread and fry. relives a lot of stress when beating your meat.
  7. This was so good! I didn't have any Panko, so I used the crumbs from two slices of bread, and left them spread out on a plate all day to get really dry and crunchy (it's hot in my kitchen). I did add 1/2 tsp. salt, too. It was so good, and quick to make. - Read more ...
  8. I would have never thought to cook these in olive oil, and it gave a wonderful flavor to them. I didn't cut the tenderized pork cutlets into strips, but rather left them whole, in 4 pieces. I added a little plain bread crumbs to the Panko also to get it to stick a little better-it - Read more ...
  9. I would have given this 4 stars, but my hubby and daughter gave it 5! So 5 it is. I cut back on the panko to just under one half, and I did use it all. I salted and peppered the pork before I put the panko mixture on. For the panko I must say - Read more ...
  10. My husband and I really enjoyed this recipe! It didn't come out perfectly because I had the temperature of the pan a bit too high but I will try again! The flavor was great especially served with a honey mustard sauce. Thanks for the recipe!

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