Tuesday, April 19, 2011

Breaded Pork Tenderloin

I love all things breaded, and this recipe is a nice twist on traditional pork chops. You wouldn't think to use mustard and Stove Top for breading, but this dish has a lot of flavor! Prep is a snap and the mustard flavor is a nice undertone without being overwhelming.


1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions (or you can use boneless Pork Chops)
¼ cup butter, melted
¼ cup mayonnaise
4 to 5 teaspoons prepared mustard
1 ¼ cups crushed herb-seasoned stuffing mix (i.e. Stove Top Stuffing)


1. Flatten pork tenderloin pieces to ¼-in. to ½-in. thickness (if you are pressed for time, you can skip this step!)

2. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs.

3. Place in a greased 13-in. x 9-in. baking pan.

4. Bake, uncovered, at 425 degrees F for 13-16 minutes or until juices run clear. Let stand for 5 minutes before serving.

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