You’ve seen those big ol’ pork tenderloins at your butchers, haven’t you? And you’ve wondered how you’d cook ‘em, haven’t you? Stop wondering. Here’s what you need to make some delicious fried pork tenderloin.
You’ll need:
2 1 lb. pork tenderloins
A dry rub consisting of:
1 T paprika
2 t pepper
1 t salt
1/2 t each of powdered garlic, oregano, dry mustard and cayenne pepper
Do this with it:
Cut the tenderloins into six slices each, then butterfly each slice by cutting them almost all the way through (parallel to the face), then pushing them down on a cutting board to finish the butterfly. Apply your rub to them, then put them in the fridge for an hour or so.
Dredge them in flour, then fry in about a quarter inch of hot vegetable oil in a cast iron pan, over medium-high heat. Each side should take three minutes or so – remove when still very slightly pink inside but still juicy.
Want gravy? Make a creamy one following technique in my chicken fried steak recipe. Serve over rice or in a sandwich, with or without gravy. Any way you go, you’ll know true pork joy.
[...] please enjoy this recipe for fried tenderloin. And for more porky wisdom, check out this awesome roll-over guide to pork cuts and cooking methods [...]
steak recipes are some of the tastiest recipes that you can find~,”