Tender slices of pork tenderloin coated in crisp fennel breadcrumbs, pan-fried in butter and finished with a squeeze of fresh lemon. This easy, flavourful recipe is perfect with grilled vegetables and a green salad.
This dish has become a favourite at home: simple to prepare, full of flavour and ideal for an easy weekend dinner with plenty of sides and a glass of wine.
The pork tenderloin is sliced, gently pounded thin, then coated in breadcrumbs flavoured with fennel seeds, which add a lovely aromatic note.
The cutlets are pan-fried in butter until golden and crisp, while the meat inside remains tender. Because the slices are thin, they cook very quickly—just a few minutes each side—so the pork stays soft and juicy.
Serve with peppery arugula, cannellini beans and grilled vegetables for a well-rounded plate.
Ingredients
- Breadcrumbs – Use fine, unseasoned breadcrumbs for the best texture.
- Fennel seeds – Aromatic and slightly sweet; if you prefer, substitute dried oregano for a different flavour.
Visual walk-through of the recipe
- Step 1 – Trim any silverskin or sinew from the outside of the pork using a sharp knife. Work carefully to avoid removing excess meat (photos 1 and 2).
- Step 2 –Cut the tenderloin into thick rounds, then place each slice between two sheets of baking parchment and flatten with a rolling pin or meat mallet to about 1 cm (¼ inch) thickness. Lightly salt and set aside (photos 3–8).
- Step 3 –Set up a breading station: flour for dredging, beaten eggs, and breadcrumbs mixed with fennel seeds. Dip each slice in flour, then egg, then the breadcrumb mixture (photos 9–11).
- Step 4 – Heat one-third of the butter with a little oil in a large frying pan. When the butter is frothy, fry the cutlets in batches for about 2 minutes per side until golden and crisp (photo 12).
- Step 5 –Drain the cooked cutlets on kitchen paper. Wipe the pan between batches if breadcrumbs start to over-brown. Serve immediately with lemon wedges to squeeze over the pork.
Great side dishes to serve with it
Sides
Italian Roast Potatoes – Rosemary And Garlic
Salads
Arugula Salad with lemon and Parmesan
Sides
Italian Green Beans In Tomato Sauce
Sides
Fagioli all’uccelletto – Beans in Tomato Sauce
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Step By Step Photos Above
Most recipes include step‑by‑step photos, tips to get it right first time and occasionally video.
Breaded Fennel Pork Tenderloin
By Emily
Ingredients
- 600 g (1.3 lbs) pork tenderloin (fillet)
- all purpose flour, for dredging
- 2 large eggs
- 150 g (1 heaped cup) fine breadcrumbs
- 1 tablespoon fennel seeds
- 80 g (2/3 stick) unsalted butter, for frying
- Olive oil
- Salt
- Lemon wedges, for serving (optional)
Instructions
Prepare the pork tenderloin
-
Trim away any silverskin or sinew from the tenderloin with a sharp knife, taking care not to remove excess meat.
-
Cut the tenderloin into 1‑inch thick slices. Working one at a time, place a slice between two sheets of baking parchment and flatten with a rolling pin or meat mallet to about 1 cm (¼ inch) thickness. Repeat until you have 8–10 slices.
-
Arrange the slices on a plate and season lightly with salt.
Breading
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Make a breading station: flour on one plate, beaten eggs in a bowl, and breadcrumbs mixed with fennel seeds and a pinch of salt on another plate.
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Dredge each slice in flour, dip in the egg, then press into the breadcrumb mixture. Place the breaded slices on a separate plate until all are coated.
Frying
-
Heat one-third of the butter with a drizzle of oil in a large frying pan over medium heat. When the butter is frothy, fry the cutlets in batches for about 2 minutes per side until golden and crisp.
-
Transfer cooked cutlets to a plate lined with kitchen paper. Wipe the pan between batches if the breadcrumbs begin to darken too much.
-
Serve immediately with lemon wedges to squeeze over the pork.
Notes
Leftovers and storage –Store leftovers in the refrigerator for up to 3 days. Reheat in a preheated oven until piping hot or enjoy cold.
Helpful Info for All Recipes
- I usually use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes, I prefer certain trusted brands for consistent flavour.
- Vegetable sizes are medium unless noted.
- Recipes are tested using a fan (convection) oven unless indicated.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.