Try this for breaded pork tender loin that is lightly crunchy on the outside, and full of flavor on the inside.
Ingredients:
1 1/2 pounds pork tenderloin
1 egg
1 tablespoon water
1 cup Italian-style bread crumbs
3/4 cup panko bread crumbs
Nature’s seasoning
Salt and pepper
3 tablespoon olive oil
Directions:
Slice the tenderloin into ¼ inch rounds. Place rounds in large zip lock baggie and pound until thin.
Beat egg and water together and pour into a bowl and set aside. In a separate dish or bowl combine breadcrumbs and panko bread crumbs together and set aside. Sprinkle each medallion with salt, pepper and nature’s seasoning on both sides.
In a large skillet, heat oil over medium heat. Meanwhile, dip tenderloin in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides and meat has reached an internal temperature of 160 degrees F (70 degrees C).
