Southern Fried Pork Tenderloin

Step 1

Pat the pork tenderloin completely dry with paper towels, pressing gently all over to remove surface moisture so the crust will crisp.

Step 2

Place the pork on a cutting board and slice it crosswise (cutting straight down perpendicular to the length) into rounds that are 0.75 inches thick, like cutting a log into flat disks.

Step 3

In a shallow dish or plate, combine the flour, cornmeal, salt, and black pepper, then stir with a fork until evenly mixed.

Step 4

Pour the vegetable oil into a 12-inch skillet and heat over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 2 minutes.

Step 5

Working with one pork slice at a time, dredge both sides in the cornmeal mixture by placing it in the dish, pressing gently to coat, flipping, and pressing the other side until fully covered.

Step 6

Place the coated pork slice into the hot oil, then repeat the dredging and placement until you have filled the skillet in a single layer without crowding—you may need to cook in two batches.

Step 7

Cook the pork without moving it for 3 to 4 minutes until the underside turns the color of warm honey with edges just beginning to look darker, indicating a crispy crust has formed.

Step 8

Flip each piece over using tongs and cook the other side for 3 to 4 minutes until it also turns honey-colored and the crust is crispy.

Step 9

Transfer the cooked pork to a clean plate, then repeat steps 5 through 8 with the remaining pork slices if needed.

Step 10

Let the finished pork rest on the plate for 2 minutes so the juices settle, then serve immediately while still warm.