PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
- Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.
PORK TENDERLOINS OR COUNTRY FRIED STEAKS
This is a family summer favorite. Can be used in several ways. I make tenderloin sandwiches with it and use it for country fried steak. Hope you enjoy.
Provided by Beverly Dunlap
Categories Steaks and Chops
Time 45m
Number Of Ingredients 6
Steps:
- 1. Combine eggs and water mix well together. Place in shallow dish.
- 2. Place flour in shallow dish.
- 3. Place ground crackers in shallow dish.
- 4. Heat oil in deep frier to 375. When ready dredge pork in flour then egg wash then cracker coating. Place in deep frier. (or pan fry in 1 inch grease) Cook till light brown then turn over. Will cook quickly. Take out place on rack to drain. Salt immediately, then continue to next tenderloin.
- 5. Place on bun with your favorite toppings or smother with white gravy for country fried steaks. Enjoy
CAJUN STYLE COUNTRY FRIED PORK STEAKS
I got tired of the "same ole' country fried steak, and was looking through a TOH "country cooking" and found one that was contributed by Toni Holcomb. I changed a few things and here are the results. Feel free to adjust the seasonings to your own tastes. I served this with mashed potatoes and green beans. The nutrition amounts include the total amounts of flour and milk mixture--you might not use all of the flour mixture to bread the meat and you might not use all the gravy. Submitted on June 1st, 2006.
Provided by Chef shapeweaver
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl combine one cup flour and all seasonings.
- In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy.
- Dip meat into flour mixture, then in milk mixture, and then back into flour.
- Repeat step 3 for the rest of meat.
- Heat oil in skillet until hot but not smoking.
- Cook meat until lightly browned on each side, about 5 to 7 minutes.
- Remove steaks and keep warm.
- Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture.
- Bring to a boil and cook for 2 minutes.
- Serve over meat.
Nutrition Facts : Calories 287.7, Fat 7.5, SaturatedFat 4.3, Cholesterol 27.1, Sodium 943, Carbohydrate 42.8, Fiber 1.8, Sugar 3.1, Protein 12.2
FRIED PORK TENDERLOIN SANDWICH (A MIDWEST FAVORITE)
A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.
Provided by DPN9925
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
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.
FRIED BREADED PORK TENDERLOIN
I am NOT a big pork fan, but I do like pork tenderloin - it's "the other white meat" very low in fat content (hate fatty meats!) The rosemary makes this absolutely heavenly. Got it out of my old Good Housekeeping cookbook. (my newlywed bible)I like to make my twice-baked potatoes with this,and some broccoli or asparagus(when it's cheap)
Provided by HEP MEP
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork tenderloin into 1/2 inch slices.
- Pound to about 1/4 inches.
- thickness.
- Should be about 12 slices.
- In a pie plate,or medium bowl,beat egg with 4 tsps.
- of water,salt,rosemary,and pepper.
- Place bread crumbs on wax paper.
- With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
- Repeat until each piece is coated twice.
- Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
- Keep warm until all pieces are done.
Nutrition Facts : Calories 308.4, Fat 16.7, SaturatedFat 3.4, Cholesterol 148.3, Sodium 518.7, Carbohydrate 14.8, Fiber 0.9, Sugar 1.4, Protein 23.4
SOUTHERN PORK TENDERLOIN
I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.
Provided by dferrell2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
- Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 359.7 calories, Carbohydrate 39 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 3.2 g, Sodium 307.2 mg, Sugar 0.4 g
COUNTRY PORK STEAK
Stove top cooking at it's best. Very tasty and filling, almost like a veggie stew served with the steak. I think this would work an many different kinds of meats. I got this out of a magazine many years ago.
Provided by SooZee
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Large skillet, medium heat.
- Cook onion in the oil; push to one side.
- Trim extra fat from steaks.
- Coat with flour.
- Brown well on both sides in skillet.
- Stir in undiluted soup.
- Add mushrooms and their juices.
- Add rest of the ingredients.
- Cover and simmer 1 hour or until meat and veggies are tender.
- Serve and enjoy.
Nutrition Facts : Calories 440.7, Fat 11.9, SaturatedFat 2.1, Sodium 1128.4, Carbohydrate 75.9, Fiber 10.2, Sugar 8.4, Protein 11.2
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