Hoosier Tenderloin

"I love pork tenderloin sandwiches and haven't been able to find a good one since I moved away from MO. I found this recipe in a book by Jane and Michael Stern, who ate at Nicks Kitchen in Huntington, Indiana. I don't know whether this recipe is the Sterns' or the restaurant. Either way, it sounds like a keeper! Time allowed doesn't include the 12-16 hours of soaking."
 
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photo by Nif_H photo by Nif_H
photo by Nif_H
Ready In:
23mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Pound pork tenderloin until it's 1/4" thick.
  • Mix together buttermilk, 2/3 cup flour and eggs to make a paste.
  • Cover tenderloins with this mixture and refrigerate 12-16 hours.
  • Heat 1" of oil to 350 degrees in a large skillet.
  • Remove soaked pork from dish, letting mixture drip away.
  • Bread pork with crushed crackers, patting the crumbs in so they stick.
  • Fry each slice until golden brown, turning once. Total cooking time for each slice should be 6-8 minutes.
  • Serve on bun with mustard, pickle slices and raw onion.

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Reviews

  1. Nif_H
    OH MY, this was good!!! I have to come clean though - when I read the instructions, I interpreted that I was to use 4-inch slices of pork tenderloin but I think it was supposed to mean 4 1-inch slices! I used a large tenderloin to make my giant cutlets. LOL! Not to worry, I cut them when I was done cooking them and I have enough left for another round of sandwiches. This recipe is really delicious and great with dill pickles and a spicy Dijon. YUM! Made for my adopted chef for Fall PAC 2011. Thanks PrimQuilter! :)
     
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