Get a taste of Poland with this recipe for Breaded Pork Tenderloin, a simple yet satisfying dish that brings comfort to any meal. This recipe transforms tender pork into a crispy, golden delight with a seasoned cornbread crust that adds a subtle sweetness and crunch. Whether served with a side of tangy ranch or smoky barbecue sauce, this dish is sure to please and become a new family favourite.
Ingredients:
- 1 pork tenderloin (1lb)
- 1/3 cup all-purpose flour
- 1/3 cup cornbread/muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, beaten
- 4 tablespoons canola oil
- Ranch or barbecue sauce, optional
Method of cooking:
Slice pork tenderloin into 1/2-inch thick medallions.
In a shallow dish, combine the all-purpose flour, cornbread mix, salt and pepper.
Dip each pork medallion in the beaten egg, then dredge in the flour mixture to coat evenly.
Heat the canola oil in a large frying pan over medium heat.
Add the breaded pork medallions to the skillet and cook until golden brown on both sides and cooked through, about 3-4 minutes per side.
Serve hot with ranch or barbecue sauce on the side if desired.
