Breaded Pork Tenderloin Recipe
Cut, pounded and breaded in house, then fried and served on a brioche bun with pickles, red onions, chipotle mayo and your choice of side
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Ingredients
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Pork Tenderloin
Brioche Bun
Toppings
Method
Preparation of Pork Tenderloin
- 1
Prepare the Pork
Start by trimming any excess fat from the pork tenderloin. Cut the tenderloin into 1-inch thick medallions and place them between two pieces of plastic wrap. Use a meat mallet to pound the pork to about 1/2 inch thickness.
- 2
Season the Pork
In a small bowl, mix together salt, black pepper, and garlic powder. Rub this mixture evenly over both sides of each pork medallion.
Breading Process
- 3
Set up Breading Station
In three shallow dishes, place the flour in the first, beaten eggs in the second, and breadcrumbs in the third.
- 4
Bread the Pork
Dredge each seasoned pork medallion in the flour, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off. Finally, coat with breadcrumbs, pressing gently to adhere. Repeat with all medallions.
Cooking the Pork
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 6
Fry the Pork
Carefully add the breaded pork medallions to the skillet in batches, ensuring not to overcrowd. Fry each side for about 3-4 minutes or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 145°F (63°C).
- 7
Drain the Pork
Once cooked, transfer the pork medallions to a plate lined with paper towels to drain any excess oil.
