Panko Crusted Pork Tenderloins

Yield:  6 Servings




2 tablespoons olive oil

1 tablespoon unsalted butter

6 thinly sliced pork tenderloins, approximately ¼ inch thick

2 eggs, slightly beaten

2 cups Panko or other fine bread crumbs

Salt and pepper, to taste




In a shallow baking dish, beat eggs with a fork.  In another shallow dish, place the Panko or other bread crumbs, spreading them out in the bottom of the pan.  Add salt and pepper and any other seasonings that you would like to the flour mixture.  Dip pork tenderloins in the beaten egg mixture, coating all the surface and then immediately dredge them into the bread crumb mixture, making sure that the tenderloin is entirely coated with the bread crumbs.


In a large skillet over medium heat, heat the oil and butter.  Using tongs, carefully add the tenderloins to the skillet and saute approximately 3-4 minutes on each side, until they are golden brown and tender.  Be careful not to cook too quickly, or you will burn the breading and the tenderloin will not be cooked.  Remove from skillet and let the tenderloins drain a bit on a paper towel.  Serve immediately with your favorite vegetable and salad for a meal; or stack 2 tenderloins on a hard roll, add some slices of cheese, lettuce and you’ve got a great hot sandwich in no time!