30 Irresistible Breaded Pork Tenderloin Recipe Ideas

Whether you’re craving a quick weeknight dinner or planning a comforting family meal, breaded pork tenderloin delivers that perfect crispy, juicy satisfaction every time. From classic preparations to creative twists, these 30 irresistible recipes will transform this humble cut into something truly special. Get ready to discover your new favorite way to enjoy pork tenderloin—your taste buds are in for a treat!

Classic Breaded Pork Tenderloin Sandwich

Never underestimate the power of a perfectly breaded pork tenderloin sandwich. This Midwestern classic delivers satisfying crunch with every bite. Simple ingredients create extraordinary results when handled correctly.

Ingredients

Pork tenderloin – 1 lb

All-purpose flour – ½ cup

Eggs – 2 large

Breadcrumbs – 1 cup

Vegetable oil – 1 cup

Salt – 1 tsp

Black pepper – ½ tsp

Hamburger buns – 4

Instructions

1. Slice pork tenderloin into 4 equal pieces, each about 1-inch thick.
2. Place each pork piece between two sheets of plastic wrap.
3. Pound pork with a meat mallet until ¼-inch thick, working from center outward.
4. Season both sides of pork with salt and black pepper.
5. Place flour in a shallow dish.
6. Beat eggs in a separate shallow dish until uniform.
7. Spread breadcrumbs in a third shallow dish.
8. Dredge one pork cutlet in flour, shaking off excess.
9. Dip floured cutlet into beaten eggs, coating completely.
10. Press cutlet into breadcrumbs, ensuring full coverage on both sides.
11. Repeat breading process with remaining cutlets.
12. Heat vegetable oil in a large skillet to 350°F, using a thermometer.
13. Fry one breaded cutlet for 3 minutes until golden brown.
14. Flip cutlet and fry for another 3 minutes until crispy.
15. Remove cooked cutlet and drain on a wire rack, not paper towels.
16. Repeat frying process with remaining cutlets.
17. Toast hamburger buns in the same skillet for 1 minute until lightly browned.
18. Assemble sandwiches by placing one pork cutlet on each bun bottom.

Just-cooked pork cutlets should hang over the bun edges dramatically. The crust stays remarkably crisp against the tender meat inside. Serve immediately with classic mustard and pickles for authentic diner vibes.

Herb-Crusted Breaded Pork Medallions

Bold pork medallions get a crispy, flavorful upgrade with this simple breading technique. These cook quickly for a satisfying weeknight meal that feels special. You’ll have dinner ready in under 30 minutes.

Ingredients

Pork tenderloin – 1 lb
Flour – ½ cup
Eggs – 2
Breadcrumbs – 1 cup
Fresh parsley – ¼ cup
Fresh thyme – 2 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 3 tbsp

Instructions

1. Cut pork tenderloin into 1-inch thick medallions.
2. Place medallions between plastic wrap and pound to ½-inch thickness.
3. Combine flour, salt, and pepper in a shallow dish.
4. Whisk eggs in a separate shallow dish.
5. Mix breadcrumbs, chopped parsley, chopped thyme, and garlic powder in a third dish.
6. Dredge each pork medallion in flour mixture, shaking off excess.
7. Dip floured medallion into egg mixture, coating completely.
8. Press medallion into breadcrumb mixture, ensuring full coverage.
9. Heat olive oil in a large skillet over medium-high heat until shimmering.
10. Place breaded medallions in hot skillet without crowding.
11. Cook for 3-4 minutes until golden brown crust forms.
12. Flip medallions using tongs.
13. Cook second side for 3-4 minutes until golden brown.
14. Check internal temperature reaches 145°F using an instant-read thermometer.
15. Transfer cooked medallions to a wire rack to maintain crispiness.
16. Let rest for 5 minutes before serving. Vibrant herb crust gives way to juicy, tender pork in every bite. The crispy exterior holds up beautifully against creamy mashed potatoes or atop a fresh green salad. Try slicing them over pasta for an easy protein boost that elevates any weeknight dinner.

Crispy Panko-Crusted Pork Tenderloin

Mouthwatering pork tenderloin gets an irresistible upgrade with this crispy panko crust. This simple technique delivers restaurant-quality results with minimal effort. Perfect for weeknights yet impressive enough for company.

Ingredients

Pork tenderloin – 1.5 lb
Flour – ½ cup
Eggs – 2 large
Panko breadcrumbs – 1.5 cups
Vegetable oil – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat pork tenderloin completely dry with paper towels to ensure maximum crispiness.
3. Season pork evenly with salt and black pepper on all sides.
4. Place flour in a shallow dish and dredge pork until fully coated, shaking off excess.
5. Beat eggs in a separate shallow dish until uniform in color.
6. Press pork into panko breadcrumbs in another dish, coating all sides thoroughly.
7. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering (about 350°F).
8. Carefully place breaded pork in hot oil and cook for 3 minutes without moving.
9. Flip pork using tongs and cook opposite side for 3 minutes until golden brown.
10. Transfer skillet to preheated oven and bake for 12-15 minutes until internal temperature reaches 145°F.
11. Remove from oven and let rest on cutting board for 5 minutes before slicing.
12. Slice pork into ½-inch thick medallions against the grain for maximum tenderness.

Lightly golden and shatteringly crisp, the panko crust gives way to juicy, perfectly cooked pork. Serve sliced over mashed potatoes with a bright lemon wedge, or slice thin for sandwiches with spicy mayo. The contrast between the crunchy exterior and tender interior makes this dish endlessly satisfying.

Garlic Parmesan Breaded Pork Tenderloin

Breaded pork tenderloin gets a serious upgrade with garlic and Parmesan. This recipe delivers maximum crunch with minimal effort. You’ll have restaurant-quality results in under 30 minutes.

Ingredients

Pork tenderloin – 1 lb
Flour – ½ cup
Eggs – 2
Panko breadcrumbs – 1 cup
Parmesan cheese – ½ cup
Garlic powder – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – ¼ cup

Instructions

1. Cut pork tenderloin into ½-inch thick medallions.
2. Place pork between plastic wrap and pound to ¼-inch thickness using a meat mallet.
3. Combine flour, salt, and pepper in a shallow bowl.
4. Beat eggs in a second shallow bowl.
5. Mix panko, Parmesan, and garlic powder in a third bowl.
6. Dredge each pork piece in flour mixture, shaking off excess.
7. Dip floured pork into beaten eggs, coating completely.
8. Press pork into panko mixture, ensuring full coverage on both sides.
9. Heat vegetable oil in a large skillet over medium-high heat until shimmering (350°F).
10. Fry pork in batches without crowding for 3-4 minutes per side until golden brown.
11. Transfer cooked pork to a wire rack set over a baking sheet.
12. Bake at 375°F for 8-10 minutes until internal temperature reaches 145°F.
13. Rest pork for 5 minutes before serving. Outstanding texture features a shatteringly crisp crust giving way to juicy, tender pork. The garlic-Parmesan coating adds savory depth without overwhelming the meat. Serve sliced over salad or alongside roasted vegetables for a complete meal.

Spicy Cajun Breaded Pork Cutlets

Spicy Cajun breaded pork cutlets deliver bold flavor with minimal effort. Seasoned pork gets a crispy coating that holds up to the heat. Serve these cutlets with cooling sides to balance the spice.

Ingredients

– Pork cutlets – 4 (6 oz each)
– Flour – 1 cup
– Eggs – 2
– Panko breadcrumbs – 1½ cups
– Cajun seasoning – 2 tbsp
– Vegetable oil – ½ cup
– Salt – 1 tsp

Instructions

1. Pat pork cutlets dry with paper towels.
2. Season both sides of cutlets evenly with salt and 1 tbsp Cajun seasoning.
3. Place flour in a shallow dish and mix with remaining 1 tbsp Cajun seasoning.
4. Beat eggs in a second shallow dish until uniform.
5. Spread panko breadcrumbs in a third shallow dish.
6. Dredge each cutlet in flour mixture, shaking off excess.
7. Dip floured cutlet into beaten eggs, coating completely.
8. Press cutlet into panko breadcrumbs, ensuring full coverage on both sides.
9. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (350°F).
10. Fry 2 cutlets at a time for 3-4 minutes per side until golden brown.
11. Transfer cooked cutlets to a wire rack set over a baking sheet.
12. Repeat frying process with remaining cutlets.
13. Let cutlets rest for 5 minutes before serving.
Perfectly crispy cutlets offer a satisfying crunch with every bite. The Cajun seasoning creates a warm, complex heat that builds gradually. Pile them on toasted buns with coleslaw or slice over creamy grits for a complete meal.

Buttermilk Fried Pork Tenderloin Strips

Perfectly crispy buttermilk fried pork strips deliver restaurant-quality crunch with minimal effort. Pound the tenderloin thin for maximum surface area and flavor absorption. This method ensures juicy interior and shatteringly crisp coating every time.

Ingredients

• Pork tenderloin – 1 lb
• Buttermilk – 1 cup
• All-purpose flour – 1 cup
• Cornstarch – ¼ cup
• Paprika – 1 tsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Vegetable oil – 4 cups

Instructions

1. Cut pork tenderloin into ½-inch thick strips.
2. Place pork strips between two sheets of plastic wrap.
3. Pound pork with meat mallet until ¼-inch thick.
4. Pour buttermilk into shallow bowl.
5. Combine flour, cornstarch, paprika, garlic powder, salt, and pepper in separate bowl.
6. Dip each pork strip completely in buttermilk.
7. Dredge buttermilk-coated pork in flour mixture, pressing firmly to adhere.
8. Let coated pork rest on wire rack for 10 minutes to set coating.
9. Heat vegetable oil in Dutch oven to 350°F.
10. Fry 3-4 pork strips at a time without crowding.
11. Cook for 3-4 minutes until golden brown, flipping halfway.
12. Remove fried pork with slotted spoon.
13. Drain on paper towel-lined baking sheet.
14. Repeat with remaining pork strips, maintaining oil temperature at 350°F.

These pork strips emerge with an audible crunch giving way to tender, perfectly seasoned meat. Try stacking them on soft slider buns with pickles and mayo for an irresistible sandwich. The cornstarch in the coating creates that professional-level crispness that holds up even when sauced.

Asian-Style Breaded Pork Tenderloin

Very few dishes deliver such satisfying crunch with minimal effort. This Asian-style breaded pork tenderloin brings restaurant-quality texture to your weeknight table in under 30 minutes. You’ll achieve maximum crispiness with a simple three-step coating process.

Ingredients

– Pork tenderloin – 1 lb
– Flour – ½ cup
– Eggs – 2
– Panko breadcrumbs – 1 cup
– Soy sauce – 2 tbsp
– Vegetable oil – ¼ cup
– Salt – ½ tsp

Instructions

1. Cut pork tenderloin crosswise into ½-inch thick medallions.
2. Place pork pieces between two sheets of plastic wrap.
3. Pound each piece to ¼-inch thickness using a meat mallet or heavy pan.
4. Season both sides of pork with salt.
5. Place flour in a shallow bowl.
6. Whisk eggs and soy sauce in a second shallow bowl until fully combined.
7. Spread panko breadcrumbs in a third shallow bowl.
8. Dredge one pork piece in flour, shaking off excess.
9. Dip floured pork into egg mixture, coating completely.
10. Press pork firmly into panko breadcrumbs, ensuring full coverage on both sides.
11. Repeat coating process with remaining pork pieces.
12. Heat vegetable oil in a large skillet over medium-high heat until shimmering (350°F).
13. Carefully place breaded pork pieces in hot oil without crowding the pan.
14. Fry for 2-3 minutes until golden brown on the bottom.
15. Flip each piece using tongs.
16. Fry for another 2-3 minutes until golden brown and crispy.
17. Transfer cooked pork to a wire rack set over a baking sheet.
18. Let rest for 2 minutes before serving.
Ultra-crispy panko creates a delicate crunch that gives way to juicy, tender pork. The subtle saltiness from the soy sauce enhances the natural pork flavor without overpowering it. Serve these cutlets tucked into soft buns with pickled vegetables or sliced over a bed of rice for a complete meal.

Italian Herb Breaded Pork Tenderloin

Looking for a quick weeknight dinner that delivers big flavor? Let’s make Italian herb breaded pork tenderloin. This crispy cutlet comes together fast with pantry staples.

Ingredients

Pork tenderloin – 1 lb
Flour – ½ cup
Eggs – 2 large
Breadcrumbs – 1 cup
Italian seasoning – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – ¼ cup

Instructions

1. Slice pork tenderloin into ½-inch thick medallions.
2. Place medallions between plastic wrap and pound to ¼-inch thickness using a meat mallet.
3. Season both sides of pork with salt and black pepper.
4. Set up three shallow bowls: flour in first, beaten eggs in second, and breadcrumbs mixed with Italian seasoning in third.
5. Dredge each pork piece in flour, shaking off excess.
6. Dip floured pork into egg mixture, coating completely.
7. Press pork into breadcrumb mixture, ensuring even coverage on both sides.
8. Heat olive oil in large skillet over medium-high heat until shimmering (350°F).
9. Carefully place breaded pork in hot oil without crowding the pan.
10. Cook for 3-4 minutes until golden brown and crispy.
11. Flip pork using tongs and cook second side for 3-4 minutes.
12. Transfer cooked pork to wire rack set over baking sheet to maintain crispiness.
13. Check internal temperature reaches 145°F using instant-read thermometer.
14. Let rest for 5 minutes before serving to allow juices to redistribute.

Nothing beats the satisfying crunch of that golden breadcrumb coating giving way to juicy, perfectly cooked pork. The Italian herb blend infuses every bite with aromatic flavor that pairs beautifully with marinara sauce for dipping. Try slicing it over a crisp green salad or stuffing it into crusty rolls for an incredible sandwich.

Coconut-Crusted Pork Tenderloin

Looking for a quick weeknight dinner with tropical flair? This coconut-crusted pork tenderloin delivers crispy texture and sweet-savory flavor in under 30 minutes. Let’s get cooking.

Ingredients

Pork tenderloin – 1 lb

Shredded coconut – ¾ cup

Panko breadcrumbs – ½ cup

Egg – 1 large

All-purpose flour – ¼ cup

Salt – 1 tsp

Black pepper – ½ tsp

Vegetable oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the pork tenderloin completely dry with paper towels.
3. Cut the pork tenderloin into 1-inch thick medallions.
4. Season both sides of each medallion with salt and black pepper.
5. Place the all-purpose flour in a shallow bowl.
6. Crack the egg into a second shallow bowl and whisk until smooth.
7. Combine the shredded coconut and panko breadcrumbs in a third shallow bowl.
8. Dredge each pork medallion in the flour, shaking off any excess.
9. Dip the floured medallion into the egg, coating all surfaces.
10. Press the egg-coated medallion into the coconut-panko mixture, ensuring full coverage.
11. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
12. Place the coated pork medallions in the hot skillet, working in batches if needed.
13. Sear for 2 minutes per side until the coating is golden brown.
14. Transfer the entire skillet to the preheated oven.
15. Bake for 12-15 minutes until the pork reaches 145°F internally.
16. Remove the skillet from the oven and let the pork rest for 5 minutes before serving.

The crispy coconut crust gives way to juicy, perfectly cooked pork with subtle sweetness. Try serving these medallions over coconut rice or with a spicy mango salsa for contrasting flavors. This dish brings restaurant-quality presentation to your dinner table with minimal effort.

Southern-Style Breaded Pork Tenderloin

Just when you think pork tenderloin can’t get better, this Southern-style breaded version proves otherwise. Juicy pork gets a crispy coating that holds up beautifully. Perfect for weeknights or weekend gatherings.

Ingredients

– Pork tenderloin – 1 lb
– All-purpose flour – ½ cup
– Eggs – 2
– Panko breadcrumbs – 1 cup
– Vegetable oil – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp

Instructions

1. Cut pork tenderloin into ½-inch thick medallions.
2. Place medallions between plastic wrap and pound to ¼-inch thickness using a meat mallet.
3. Season pork evenly with salt, black pepper, and paprika on both sides.
4. Set up three shallow bowls: flour in first, beaten eggs in second, panko breadcrumbs in third.
5. Dredge each pork piece in flour, shaking off excess.
6. Dip floured pork into beaten eggs, coating completely.
7. Press pork into panko breadcrumbs, ensuring full coverage on both sides.
8. Heat vegetable oil in large skillet over medium-high heat until it reaches 350°F.
9. Fry breaded pork in batches for 3-4 minutes per side until golden brown.
10. Transfer cooked pork to wire rack set over baking sheet to maintain crispness.
11. Let rest for 5 minutes before serving.
Mustard-spiked mayo makes an excellent dipping sauce for these crunchy cutlets. The panko creates an exceptionally crisp texture that contrasts beautifully with the tender pork inside. Serve them stuffed into buns with pickles and onion for a Midwestern-style sandwich, or slice over a fresh green salad.

Cheese-Stuffed Breaded Pork Tenderloin

Mouthwatering pork tenderloin gets a crispy upgrade with this cheese-stuffed version. Perfect for weeknight dinners yet impressive enough for guests. The golden breadcrumb coating hides a molten cheese center that will have everyone asking for seconds.

Ingredients

Pork tenderloin – 1 lb
Provolone cheese – 4 slices
Flour – ½ cup
Eggs – 2
Breadcrumbs – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Vegetable oil – ½ cup

Instructions

1. Cut pork tenderloin crosswise into 8 equal pieces.
2. Pound each piece to ¼-inch thickness between plastic wrap.
3. Place ½ slice provolone cheese in the center of each pork piece.
4. Roll pork tightly around cheese, sealing edges completely.
5. Mix flour, salt, pepper, and garlic powder in a shallow bowl.
6. Beat eggs in a separate shallow bowl.
7. Place breadcrumbs in a third shallow bowl.
8. Dredge each pork roll in flour mixture, shaking off excess.
9. Dip floured pork into beaten eggs, coating completely.
10. Press pork into breadcrumbs until fully coated on all sides.
11. Heat vegetable oil in a large skillet to 350°F.
12. Fry pork rolls for 3-4 minutes per side until golden brown.
13. Transfer to a wire rack set over a baking sheet.
14. Bake at 375°F for 12-15 minutes until internal temperature reaches 145°F.
15. Let rest for 5 minutes before serving. Outrageously crispy breading gives way to tender pork and oozing cheese in every bite. The provolone melts into a creamy river that contrasts beautifully with the crunchy exterior. Serve sliced over a bed of garlic mashed potatoes or alongside roasted vegetables for a complete meal that feels restaurant-worthy.

Beer-Battered Breaded Pork Tenderloin

Whip up this Midwestern classic that delivers crispy perfection with minimal effort. Beer-battered pork tenderloin sandwiches satisfy every crunchy craving while staying surprisingly simple to prepare. The golden crust and juicy interior make this a guaranteed crowd-pleaser.

Ingredients

Pork tenderloin – 1 lb
Flour – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Paprika – 1 tsp
Egg – 1
Beer – ¾ cup
Vegetable oil – for frying

Instructions

1. Slice pork tenderloin into ½-inch thick medallions.
2. Place medallions between plastic wrap and pound to ¼-inch thickness using a meat mallet.
3. Combine ½ cup flour, salt, black pepper, garlic powder, and paprika in a shallow bowl.
4. Dredge each pork piece in the flour mixture, shaking off excess.
5. Whisk egg and beer in another bowl until smooth.
6. Dip floured pork pieces into beer batter, letting excess drip off.
7. Heat 2 inches of vegetable oil in a heavy pot to 375°F.
8. Carefully place battered pork into hot oil using tongs.
9. Fry for 3-4 minutes until golden brown, flipping halfway through.
10. Remove pork from oil and drain on a wire rack over paper towels.
11. Let rest for 2 minutes before serving.

Crispy outside gives way to tender, perfectly cooked pork inside. The beer batter creates an exceptionally light and airy crust that stays crunchy. Serve on soft buns with pickles and mustard for the authentic experience, or slice over salads for a satisfying crunch.

Lemon Pepper Breaded Pork Tenderloin

Oven-ready in under an hour, this lemon pepper pork tenderloin delivers crispy, zesty flavor with minimal effort. Perfect for busy weeknights when you want something satisfying without the fuss. The bright citrus and bold pepper cut through the richness of the pork for a balanced bite.

Ingredients

– Pork tenderloin – 1 lb
– Flour – ½ cup
– Eggs – 2
– Breadcrumbs – 1 cup
– Lemon zest – 1 tbsp
– Black pepper – 2 tsp
– Salt – 1 tsp
– Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the pork tenderloin completely dry with paper towels.
3. Cut the pork tenderloin into 1-inch thick medallions.
4. Place flour in a shallow bowl.
5. Beat eggs in a separate shallow bowl.
6. Combine breadcrumbs, lemon zest, black pepper, and salt in a third bowl.
7. Dredge each pork medallion in flour, shaking off excess.
8. Dip floured medallions in beaten eggs, letting excess drip off.
9. Press medallions firmly into breadcrumb mixture to coat evenly.
10. Heat olive oil in an oven-safe skillet over medium-high heat for 2 minutes.
11. Sear pork medallions for 2 minutes per side until golden brown.
12. Transfer skillet to preheated oven.
13. Bake for 12-15 minutes until internal temperature reaches 145°F.
14. Let pork rest on a cutting board for 5 minutes before serving. Every bite offers a satisfying crunch that gives way to juicy, tender pork. The lemon zest brightens each piece while the pepper adds a gentle heat that lingers. Serve over a simple arugula salad or with roasted potatoes to soak up any pan juices.

Honey Mustard Glazed Breaded Pork Tenderloin

Unbelievably crispy outside with a sweet-savory glaze, this pork tenderloin delivers restaurant-quality results at home. Using simple pantry staples creates impressive flavor layers that will become a weeknight favorite. The honey mustard combination caramelizes beautifully while keeping the meat incredibly juicy.

Ingredients

Pork tenderloin – 1 lb
Flour – ½ cup
Eggs – 2 large
Breadcrumbs – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – ¼ cup
Honey – ¼ cup
Dijon mustard – 2 tbsp

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat pork tenderloin completely dry with paper towels to ensure proper breading adhesion.
3. Cut pork tenderloin into 1-inch thick medallions using a sharp knife.
4. Season both sides of pork medallions evenly with salt and black pepper.
5. Place flour in a shallow dish and dredge each pork medallion until lightly coated.
6. Whisk eggs in a separate shallow dish until fully combined.
7. Dip flour-coated pork into egg mixture, letting excess drip off.
8. Press pork into breadcrumbs in another dish, coating all sides thoroughly.
9. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
10. Pan-fry breaded pork medallions for 2 minutes per side until golden brown.
11. Transfer pork to prepared baking sheet in a single layer without crowding.
12. Whisk together honey and Dijon mustard in a small bowl until smooth.
13. Brush honey mustard glaze generously over the top and sides of each pork piece.
14. Bake at 400°F for 12-15 minutes until internal temperature reaches 145°F on an instant-read thermometer.
15. Let pork rest for 5 minutes before serving to allow juices to redistribute.

You’ll love the contrast between the crunchy breadcrumb coating and the tender, perfectly cooked pork inside. The sweet honey balances the tangy mustard in a glaze that caramelizes to a beautiful glossy finish. Try serving over creamy mashed potatoes or slicing thin for sandwiches the next day.

Conclusion

Excitingly, these 30 breaded pork tenderloin recipes offer endless inspiration for delicious, family-friendly meals. We hope you find new favorites to add to your dinner rotation! Try one out, then leave a comment telling us which recipe you loved most. Don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!