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Fried Tenderloin

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Fried Tenderloin
2010-01-19 Main Dish
4 87

Slices of pork tenderloin are coated with spices and flour, then fried and served with a honey mustard that has herbs and Cajun seasoning.

  • Servings: 16 slices


1 Medium Pork Tenderloin
2 cups Flour
½ Tbsp Dried Italian Seasoning
½ tsp Garlic Powder
2 Tbsp Seasoned Salt
1 Tbsp Dried Parsley
1 tsp Black Pepper
½ tsp Chili Powder
Oil, for frying
1 cup Honey Mustard
1 tsp Dried Basil
1 tsp Dried Oregano
½ tsp Cajun Seasoning
5 Mint Leaves (for Garnish)


Cut tenderloin into 1/2-inch thick

rounds. In one bowl, place flour. In another bowl combine Italian seasoning, garlic powder, seasoned salt, parsley, pepper and chili powder. Coat tenderloin slices with seasoning mixture, then dip in flour to coat.

In hot oil, fry about 4 pieces of tenderloin at a time in skillet until golden brown on each side. Meanwhile, mix together honey mustard, basil, oregano, and Cajun seasoning. Drain tenderloin and place in a spiral design on serving dish; drizzle honey mustard over the tenderloin slices, then add mint leaves in the center for garnish.

Helpful Tips:

Instead of the sweet, down-South taste of the honey mustard, you may also try ranch dressing.