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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Frying tenderloins is like frying chicken: All recipes are fundamentally alike, but each has a twist, ranging from how the flour coating is seasoned to what the cooked meat ought to be drained on (paper towel? brown paper bags?). Ingredients:
four 1-inch-thick slices from a boneless center-cut pork loin |
1 cup all purpose flour |
1/2 cup yellow cornmeal |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
vegetable oil for deep frying |
4 hamburger buns |
accompaniments: lettuce, tomato, mustard, and pickles |
Directions:
1. Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick.
2. In a bowl whisk together lour, cornmeal, salt, and pepper.
3. In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer.
4. Dredge pork in flour mixture, shaking off excess.
5. Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain.
6. Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.
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