Picked With Passion

This Crispy Baked Pork is so good. You will never believe that it actually a lightened up version of a fried pork cutlet or schnitzel. Made with just a few simple ingredients, it is a meal we eat all the time.

These simple and delicious crispy pork tenderloins will quickly become a go-to recipe in your weekly menus. The basic concept couldn’t be simpler – coat the pork in a thin layer of mustard, press it into some spiced Panko breadcrumbs, and lightly fry. However the thing I really love about this recipe is how many ways you can make it your own. Use a different type of mustard, try a jelly or jam, use Thai sweet chili sauce, swap in eggs or buttermilk, the possibilities are endless.  By swapping out the coating of the pork and spicing up the breadcrumbs, you can make so many different dishes.

Now before anyone asks, this can definitely be made with chicken instead. I like making it with pork since it is something we don’t eat as often, but I know there are lots of people who don’t eat pork or may just prefer chicken. Chicken breast tenderloins or sliced chicken breasts will work best for the recipe. It’s also a huge hit for kids. I mean it’s basically a baked chicken tender.  

• Dijon mustard and thyme: This is the version I included in the recipe. It’s a classic combination and has just the right amount of spice and punchy herbal flavors.
• Sweet Thai Chili Sauce and shredded coconut: Swap in Thai sweet chili sauce for the mustard and add some shredded coconut to your Panko breadcrumbs.
• Buffalo sauce and ranch: Use buffalo sauce instead of the mustard and add dried ranch seasoning into the breadcrumbs.
• Italian dressing and spice: Use a light Italian dressing to coat the pork and then add some Italian seasoning and red pepper flakes to the breading.
• Eggs and cajun seasoning: Coat the pork in a traditional egg wash and then add lots of Cajun seasoning to the Panko breadcrumbs.
• Barbecue sauce and grill seasoning: Use barbecue sauce to coat the pork and then add some grill seasoning to the breadcrumbs mixture.
• Orange and rosemary: Lightly coat the pork in orangle marmalade and add some rosemary to the breading.
• Pesto and Parmesan: Coat the pork in a store bought pesto sauce and throw some Parmesan into the Panko.

This recipe was originally posted in 2012 but has been updated with new pictures and recipe info.