Southern Pork Tenderloin

Name: Southern Pork Tenderloin
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoon garlic powder; 1 teaspoons ground black pepper; 59 milliliters olive oil; 1 teaspoon onion powder; 473 milliliters panko bread crumbs; 1 Tbsp parsley flakes; 454 grams pork tenderloin, cut crosswise into 1/2-inch thick slices

Southern Pork Tenderloin is a dairy free main course. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 380 calories, 28g of protein, and 19g of fat. This recipe serves 4. Head to the store and pick up garlic powder, ground pepper, parsley flakes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a reasonably priced recipe for fans of Southern food. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.

Ingredients you will need

Panko

Dried Parsley

Garlic Powder

Black Pepper

Onion Powder

Dip

Equipment you will use

Bowl

Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

Ingredients you will need

Olive Oil

Meat

Pork

Equipment you will use

Kitchen Thermometer

Frying Pan

Equipment

Bowl

Kitchen Thermometer

Frying Pan

Ingredients

Servings:

1teaspoon

garlic powder 1teaspoons

ground black pepper 59milliliters

olive oil 1teaspoon

onion powder 473milliliters

panko bread crumbs 1Tbsp

parsley flakes 454grams

pork tenderloin, cut crosswise into 1/2-inch thick slices

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Susana Balbo Nosotros Single Vineyard Nomade Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 109 dollars per bottle.