Hoosier Breaded Tenderloin Recipe

Hoosier Breaded Pork Tenderloin Sandwich Recipe

WEBAug 25, 2020 · Mix together eggs, buttermilk, garlic, salt, pepper, and cayenne in a large bowl. Add pork tenderloin pieces and stir to coat …

Rating: 5/5(2)
1. Slice the pork tenderloin into 4 pieces. One piece at a time, cover in plastic wrap or place in a plastic bag. Using meat pounder or mallet, pound to 1/4-inch thickness.
2. Mix together eggs, buttermilk, garlic, salt, pepper, and cayenne in a large bowl. Add pork tenderloin pieces and stir to coat each piece. Place in the refrigerator and marinate for 4-12 hours.
3. After at least 4 hours, remove the pork from your refrigerator and pour the buttermilk mixture into a shallow bowl. Set up another bowl with flour, and a third with the seasoned panko and cracker crumbs. Wipe excess buttermilk off of the pork pieces. Dip one piece at a time into the flour dredging both sides, then the buttermilk, and finally the seasoned panko and cracker crumbs. Press the crumbs firmly into the pork. Set each pork tenderloin piece aside on a plate or parchment for 10 minutes.
4. Heat 1/2-inches of oil in your cast iron skillet or a heavy-bottom pan over medium-high heat to 360 degrees. Working in batches of 2 at a time, pan fry your breaded pork tenderloin for 2-3 minutes on each side, until the breading is golden brown. Remove and place on a wire rack or paper towel-lined plate. Repeat these steps with your remaining pieces.

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Fried Pork Tenderloin Sandwich Them Bites

WEBOct 6, 2023 · Coat the pork slices with the breading mixture, pressing the saltines firmly onto the meat. Heat vegetable oil in a deep fryer or a skillet to around 350-375°F (175 …

Rating: 5/5(2)

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Indiana HoosierStyle Fried Pork Sandwich Wildflour's …

WEBFeb 21, 2018 · Place onto baking sheet. Coat rest. Place into fridge, uncovered. In large 12 inch frying pan, heat 1/2 deep amount of oil until …

1. Trim fat from chops if excessive. Butterfly slicing into edge of long side, and pound VERY thin. An 1/8 of an inch or less. *Will measure about 9 - 10" x 5 - 6" when done depending on size of chops.(*I place the butterflied chops into a large freezer bag to pound them.)
2. In large pie plate, beat eggs, beat in buttermilk. In brown paper lunch sack, add seasoned flour ingredients, twist bag closed, and shake well to mix. Pour into another large pie plate. Place finely crushed crackers into third pie plate.
3. One at a time, dip chop into egg mixture, then into flour mixture, back into egg mixture, then into crumb mixture patting on crumbs to coat well. (Shake off excess flour and let excess egg mixture drip off, though.) Place onto baking sheet. Coat rest. Place into fridge, uncovered.
4. In large 12 inch frying pan, heat 1/2 deep amount of oil until hot over medium heat. When nice and hot, place one chop into oil and fry for about 8 minutes, turning once or twice, until deep golden. Remove to a cooling rack placed over a baking sheet. Place into warm oven and continue frying the rest.

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