Juicy French Style Pork Tenderloin

I lived in France more than 10 years. My husband is French but neither he or his parents have heard of this dish. The French don’t even suspect that this dish is called French style meat, but Russians eat this meat and know that it truly is “French style meat”.

Juicy French Style Pork Tenderloin

Natalija
The main ingredients in this dish are meat, mayonnaise, cheese and onion, lots of onion.
Cook Time 40 mins
Total Time 40 mins
Servings 6 servings

Ingredients
  

  • 6 pork tenderloin chops
  • Salt and freshly ground black pepper to taste
  • 1-2 onion
  • 200 g cheese shredded
  • 5-6 Tbsp mayonnaise

Instructions
 

  • Preheat oven to 380 degrees F. Line medium baking dish with aluminum foil.
  • Place each piece of meat between two sheets of plastic wrap and pound with the flat side of meat tenderizer until about 1/4 inch thick. Season both sides with salt and pepper.
  • Lay the meat out on the baking dish. Peel and cut the onion (half-moon). Arrange the onion on top of the pork. Sprinkle with shredded cheese. Spread mayonnaise all over the meat.
  • Bake for about 40 minutes until golden brown.
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Pork Schnitzel

Schnitzel is the German word for “cutlet”, which is usually made with veal and is thinly pounded, breaded and fried in oil. I make my Schnitzel with pork and it tastes just amazing, soft inside and crispy outside.

Pork Schnitzel

Irina
The trick to a tender, juicy schnitzel is not cutting the meat super thin, but rather using a meat tenderizer to pound the meat down to a 1/4 inch thickness.
Cook Time 35 mins
Total Time 35 mins
Servings 6 servings

Ingredients
  

  • 2 lb pork tenderloin
  • 1/2 cup all purpose flour
  • 1/2 tsp paprika
  • 1 cup bread crumbs
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • 1 lemon thinly sliced

Instructions
 

  • Cut the meat into 6 equal pieces. Place each piece between two sheets of plastic wrap and pound with the flat side of meat tenderizer, until about 1/4 inch thick.
  • You will need four large dinner plates: In the first plate, combine together flour, salt and pepper. Whisk eggs and milk in the second plate. In your third plate stir together paprika with bread crumbs. And one empty plate.
  • Dip each piece of meat one by one into the egg mixture.
  • Then dip into flour.
  • And again into egg mixture.
  • Then into bread crumbs.
  • Place your coated schnitzel on the plate number four.
  • Pour oil into a large skillet about 1/2 inch. Heat the oil over medium heat.
  • Once the oil is hot, carefully lay in each prepared schnitzel, cooking one at a time. Cook on each side for about 3 minutes. Turn it over to brown the other side.
  • Transfer to paper towel. Repeat with remaining pork slices.
  • Garnish with lemon slices and parsley.
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