Pork Tenderloin Recipe
Our own hand-breaded tenderloin with mayo, onion, tomato, lettuce, and pickles served on the side. Also available grilled | Add Fried Jalapeños for +$0.50
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Breading Ingredients
Method
Preparation
- 1
Prepare the Pork Tenderloin
Trim any excess fat from the pork tenderloin and cut it into 1-inch thick medallions. Pound them gently to ensure even cooking.
- 2
Breading and Cooking
- 3
Bread the Pork
Dredge each medallion of pork in the flour mixture, shaking off excess. Dip into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- 4
Fry the Pork
Heat oil in a large skillet over medium-high heat. Once hot, add the breaded pork medallions and cook for about 3-4 minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 145°F (63°C).
Serving
- 5
Prepare Toppings
While the pork is cooking, chop the lettuce, slice the tomato, and prepare pickles and onions.
- 6
Serve
Once the pork is cooked, place it on a serving plate with mayo on the side and the chopped toppings. Optionally, add fried jalapeños for an extra kick.
