Fried Breaded Pork Tenderloin Food

HOOSIER PORK-TENDERLOIN SANDWICH

Steps:

• Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
• Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
• Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
• Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
• Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

BREADED PORK TENDERLOIN

Steps:

• Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

BREADED PORK TENDERLOIN

Steps:

• Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl. Dip pork in egg, then in flour mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce.

BREADED PORK TENDERLOIN SANDWICH

Steps:

• Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
• Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
• Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
• Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
• Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
• Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.

FRIED PORK TENDERLOIN SANDWICH (A MIDWEST FAVORITE)

Steps:

• Cut the pork tenderloin into 3/4 inch slices.
• Pound the slices until each is about 1/4 inch thick.
• Place the cracker meal in a dish (aluminum pie pans work great).
• In a second dish, pour in the water and stir in the bouillon.
• Dip each slice in the bouillon water and then in the cracker meal.
• Coat well.
• Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
• Drain.
• Serve on a hamburger bun with your choice of condiments.

MIDWESTERN BREADED PORK TENDERLOIN SANDWICH

Steps:

• After trimming any fat off from edges, cut pork into 4 equal pieces and butterfly each slice so only a thin piece of meat connects them. Put each butterflied slice between pieces of plastic wrap and use a meat hammer to pound the slice until is flattened but not torn (~1/3" thick).
• Mix together flour, cornmeal, salt and black pepper.
• Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F.
• Dip each slice of pork in milk, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total.
• Drain on paper towels or wire rack.

FRIED PORK TENDERLOIN AND SAWMILL GRAVY

Steps:

• Slice the pork tenderloin into 3/4 inch thick pieces.
• In a shallow bowl, mix together all purpose flour, seasoned salt and black pepper until blended. Reserve 1/4 cup for the gravy and set aside.
• Use the remaining 1/2 cup to dust both sides of the sliced pork tenderloin.
• Heat 1/4 cup of olive oil and 3 Tbsp of butter in a large skillet over medium-high heat.
• Brown the tenderloin in batches cooking for around 4 minutes on each side. Adjust depending on thickness. Remove to a platter and keep warm.
• To make grav: Reserve 2 Tbsp of pan drippings and add 3 Tbsp of butter.
• Sprinkle the 1/4 cup reserved flour into the pan and stir to combine. Cook for about 1 minute scraping any brown bits from bottom of pan.
• Gradually whisk in the milk, tarragon and poultry seasoning.
• After all of the milk has been added, bring to a boil to thicken, then immediately lower the heat whisking constantly. Let the gravy slowly bubble for 5 minutes, stirring occasionally, over low heat. Adjust salt and black pepper to your taste.
• You may adjust the consistency adding more milk to thin, if desired. Serve immediately drizzled over pork tenderloin.

BREADED PORK TENDERLOIN IN GRAVY

Steps:

• Cut up the tenderloin about 3/4 of an inch each piece.
• Then bang them out with a meat mallet/tendorizer or heavy pan.
• Get a piece of wax paper and lay them out.
• Scramble the eggs in one bowl, then get another bowl for the bread crumbs.
• dunk in egg and bread crumbs once/twice. Depends on your taste.
• Place on another sheet of wax paper.
• Melt the butter in a frying pan or electirc pan (and olive oil is you choose).
• Make sure there is enough to coat the pan.
• Fry each side until golden brown.
• Take your brown gravey and milk and mix together well.
• When frying is complete poor gravy mixture over the tenderloin.
• Cover pan and simmer for about 20 minutes.

CLASSIC BREADED PORK TENDERLOIN SANDWICH

Steps:

• Lightly butter then toast the buns in a heavy skillet on the stovetop and keep warm.
• Cut, butterfly, and pound the pork thin, (1/4" to 3/8"), with a tenderizing mallet and place on a plate
• Beat eggs and milk together and place in a large, shallow bowl or pie plate.
• Put saltines in a food processor and pulse until you have a coarse to medium chop then add onion powder, garlic powder, and salt and give one or two more pulses to combine.
• Put saltines in a shallow bowl or pie plate.
• Put flour in a shallow bowl and set up a dredging line with flour first, eggs second and saltines last.
• Heat vegetable oil to 350°-375°m preferably in a cast iron skillet or other heavy skillet.
• Take one of the pork fillets and coat with flour, then place in the egg wash, let the excess drip off then place in the seasoned cracker crumbs and coat well by patting the crumbs on.
• Place in the 350° oil for 1 1/2 to 2 mins. until the crumbs are browned.
• Use a spatula and fork to gently turn to the other side and fry that side until browned 1 1/2 to 2 mins.
• Remove from the oil and place on a cooling rack over a paper towel lined baking sheet and place in a warm oven.
• Continue with the remaining pork.
• Serve right away on the hamburger bun with lettuce, pickles, onion and mustard. (A tomato slice is good also).

LOW CARB PAN FRIED PORK TENDERLOIN CUTLETS: RECIPE BY INDIANA MOMMY - COOKING FROM THE HEART LAND

Steps:

• Cut the pork tenderloin into 1 ½ inch thick slices. Lay the slices flat and cover with parchment paper. Gently pound the slices of tenderloin until they are ¼ inch thick.
• Mix together the 2 eggs with the heavy cream and a little salt and pepper and set aside. In another dish, combine the almond flour, pork rind panko, salt, pepper, smoked paprika and garlic powder and mix.
• In a large skillet, heat enough oil to cover the bottom of the pan. Dip each pork cutlet into the egg mixture then the almond flour mixture and fry until golden brown, about 3-4 minutes. Almond flour can burn very quickly if your heat is too high so check the first few pieces regularly. Once golden brown on one side, flip over and cook until golden brown on the other side.
• Remove from the pan and set on paper towels to absorb any excess oil.

BREADED PORK TENDERLOIN SANDWICH

Steps:

• Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
• Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
• Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
• Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
• Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
• Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.

BREADED PORK CUTLETS

Steps:

• In a shallow bowl, whisk the eggs together. Add crushed crackers to another shallow bowl.
• Dap any moisture from the cutlets with a paper towel.
• Add enough oil to cover the bottom of the skillet and turn on the heat to warm it up.
• Rub a light sprinkle of salt and pepper on both sides of each pork cutlet.
• Dip the pork cutlet into the egg, making sure to get it covered on both sides.
• Press the cutlet into the crushed crackers, coating both sides. Lay the cutlet into the hot oil.
• Flip the pork cutlet when it becomes crispy and golden brown. That will take about 5-6 minutes or so. Brown the other side.
• When the pork cutlet is crispy and brown on both sides, and the internal temperature has reached 145 degrees F. It's done. Serve hot.

AIR FRYER PORK LOIN SANDWICH

Steps:

• Place one pork chop in a ziploc bag and pound them until just 1/4-inch thick - using the flat side of a meat tenderizer.
• Get two plates and a bowl. In one plate, pour flour. In bowl, whisk together eggs, salt & pepper. In the last plate, place the bread crumbs and stir in salt & pepper.
• For full size sandwich - Take one flattened chop and dredge both sides in flour, then egg, then bread crumbs. For tenders - slice flattened chop into 3-4 slices and dredge as noted.
• Gently place pork into air fryer. Spritz with olive oil spray.
• For full size sandwich - air fry at 400 degrees for 5 minutes. Open air fryer, flip, spray and air fry for 5 minutes more. For tenders - air fry at 400 for 4 minutes per side - spraying each side with olive oil spray. Transfer to a plate and repeat the process until all pieces of pork are fried.
• For full size sandwich - serve on bun and top with mayo, mustard, ketchup and pickles. For tenders - dip in your favorite sauce! (Honey Mustard, Ranch or Fry Sauce!)

DEEP-FRIED BREADED PORK TENDERLOIN CUTLETS

Steps:

• 1 Cut the pork into 2.5 cm pieces. Sprinkle the salt and pepper on both sides.
• 2 Lightly coat the pork with the flour in a pan.
• 3 Beat the egg in a bowl. Add the pork and coat with the egg.
• 4 Then coat well with the bread crumbs in a separate pan.
• 5 Heat the oil to 170 °C and deep-fry the pork pieces on each side 4 to 5 minutes until golden brown. Remove and drain on a rack.