Ritz Cracker Breaded Pork Tenderloin

Ritz Cracker Breaded Pork Tenderloin
Staff Writer
Patricia Stagich

For a crisp and delicious breading option, use Ritz Crackers. 

4
Servings
470
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  pork tenderloin, trimmed
  • Salt and pepper
  • eggs
  • 1  Tablespoon  Dijon mustard
  • 1  Teaspoon  garlic powder
  • 1  Cup  crushed Ritz Crackers
  • Canola oil
  • Kaiser rolls, dill pickle chips, yellow mustard, onion slices

Directions

Cut tenderloin crosswise into four equal pieces. Butterfly each piece by cutting about halfway into the thickness of the meat, then slicing partway into each side to create flaps. Spread open each piece of pork. Place pork between sheets of plastic wrap. Using the flat side of a meat mallet, pound pork to 1/4 inch thick; season with salt and pepper

Whisk together eggs, Dijon and garlic powder in a shallow dish. Place cracker crumbs in another shallow dish.

Heat 1/4-inch oil in a saute pan over medium-high heat. Dip pork in egg mixture, letting excess drip off. Dredge pork into cracker crumbs, pressing to adhere.  Fry pork in oil, turning once until meat is golden brown, 2-4 minutes per side.

Serve on rolls with condiments.

Nutritional Facts

Total Fat
21g
30%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
104mg
35%
Carbohydrate, by difference
34g
26%
Protein
36g
78%
Vitamin A, RAE
2µg
0%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
387mg
39%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
29µg
7%
Iron, Fe
6mg
33%
Magnesium, Mg
45mg
14%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
294mg
42%
Selenium, Se
30µg
55%
Sodium, Na
490mg
33%
Water
76g
3%
Zinc, Zn
8mg
100%

Cracker Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Cracker Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.