Breaded pork tenderloin

Breaded pork tenderloin

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.


  • 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.

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