Whether for a midweek dinner or a holiday gathering, this breaded ranch pork tenderloin is so easy and tasty! It fairs better freshly made as the breading has crunch to it 🙂
Growing up my parents were famous for breading meat.
Namely it was Shake and Bake with my dad, but my mom would create her own breading (see her famous breaded mushrooms!)
And they were ALWAYS deep-fried!
I get it: deep-frying does make food soooooo tasty and some things need to be deep-fried (I have yet to try baking my breaded mushrooms.)
However, let’s be honest, deep-frying is (or at least, should be) a treat!
Today’s breaded ranch pork tenderloin is made in the oven, which means it is baked, not fried!
Yes!! You can still enjoyed breading on your meat without deep-frying 🙂
Plus, I do not think deep-frying would work very well here since we are smothering the meat in Litehouse’s Homestyle Ranch dressing 🙂
As some of you may know, I have done work for Litehouse before. And their ranch is AMAZING! By far my favourite and I really do smother it on everything. Sandwiches, side dishes, pizza?! Ohh, yes! While today’s post is not sponsored I do want you to realize I have done some work for them in the past (cough cough: chicken bacon ranch pizza!)
Making this breaded ranch pork tenderloin is a breeze and a great meal for a busy work-night! And not many ingredients at all!
I like to add extra seasoning to my breadcrumbs, however, this ranch dressing is so flavourful, I feel we do not need to add anything else besides some paprika (which is kind of more for colour.)
Once the meat is covered in ranch, roll it around in breadcrumbs and proceed to bake! Pork tenderloin does overcook easily so keep an eye on it! I have seen so many techniques over the years but still tend to mix things up. One method I did like was cooking the pork at 500F and then letting it finish off in residual heat. But for this recipe I feel we wouldn’t achieve that crispy breading. We need high temperatures, but not too high if that makes sense 🙂
A super easy dinner that reminds you of your childhood with breaded meat 🙂
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2 (3 lbs total) pork tenderloins, silver skin removed
- 1/2 cup Litehouse Homestyle Ranch Dressing
- Salt and pepper
- 1/2 tsp. parpika
- 1/2 cup panko-style breadcrumbs
- 1/2 cup Italian breadcrumbs
- Preheat oven to 425F.
- Season meat with salt, pepper, & paprika.
- Pour ranch into one bowl, and breadcrumbs into another.
- Roll pork around in ranch until completely coated. Move to breadcrumbs and roll around until fully coated. Place into baking pan. Repeat with second tenderloin.
- Roast, uncovered, for 20-30 minutes, or until internal temperatures reaches 140-145F.
- Remove from pan and cover in aluminum foil. Allow to rest 10-15 minutes before slicing! *I will note that while I usually cover my meat to rest, this does cause the breadcrumbs to soften so if you want crunchy, you may want to just allow it to rest without covering!
Pork tenderloin is really easy to overcook, so keep an eye on it! Pork no longer needs to be cooked to 160F to be considered safe!