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If comfort food has many names, this is one of them! This one is a staple at our house. We make it regularly and it never fails to satisfy.
Ingredients- per pound of tenderloin, multiply for additional tenderloins
- Pork tenderloin
- 1/3 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 1 beaten egg
- 2 tablespoons milk
- 3/4 cup dry breadcrumbs (I prefer Italian seasoned)
- 1 teaspoon paprika
- Oil/butter for frying
Sauce Ingredients
- 3/4 cup chicken broth/stock
- 1 tablespoon all-purpose flour
- 1/4 teaspoon dry dill
- 1/2 cup sour cream
Cut pork tenderloin into chops of uniform thickness. I personally do around 1/2-1 inch thickness. I’ve done as thin as 1/4 inch, but I prefer meatier cuts. Thin cuts like 1/4 inch end up closer to 50/50 meat and breading. They taste great, but are a lot more work to prepare and fry.
Combine flour, seasoned salt, and pepper in one bowl. Combine milk and egg in another bowl. Combine breadcrumbs and paprika in a third bowl. For more flavor, add seasoned salt, pepper, and paprika to all bowls.
Dredge pork cuts through flour, then coat in egg mix, and finally dredge through breadcrumbs. Do a few at a time and repeat until all pork is fully breaded.
Allow the breaded pork to rest while heating your frying pan to medium heat and oven to either warm or 325F. Here is where things will be a little different depending on how thick you cut your pork. If you cut it thin, it may be done just by pan frying, in which case you will just need to keep them warm in the oven while making the sauce. If you cut your chops thicker like I do, you will need to finish them in the oven because the breading will burn before the meat is cooked through in a pan. Either way, don’t clean your pan when this next step is done. We need all the crusty bits for our sauce later.
When your pan is heated and ready to fry, add the pork cuts. Space them out about a half inch apart so that the pan doesn’t get overloaded and cool down too much. Fry until they look good. Make them as brown as you would like. Once the color looks good, transfer to a baking sheet and finish in the oven. Use a thermometer to check internal temperature. If you would like a little pink in the center, aim for 145-150F. Pork is done at 145F with a three minute rest. If you want a fully-cooked/well-done final product, cook to 160 and pull immediately from the oven to serve or keep warm.
While the pork is cooking in the oven or resting in a warm place, we need to make the sauce. This one is easy. Deglaze the pan with the chicken broth, making sure to scrub all the brown bit of breading off the pan. We want the flavor from these if they have not burnt. If your crunchy bits in the pan smell burnt, toss them before adding the chicken broth. They will make the sauce taste burnt. Not a big deal if we can’t save them. Add sour cream, flour and dill. Whisk or stir until smooth. Let reduce to desired thickness. Keep an eye on it and don’t let it get too thick. This sauce will turn into paste if you let it. Once it is thick enough to leave a clean spot from a utensil dragged through it, it’s ready to plate. We serve it in a gravy boat or straight from the pan.
Grab the pork out of the oven and serve. The sauce can either be served on the side or over the pork.
That’s it! Dinner is ready!
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