A HUGE family favorite here are Pork Tenderloins. I love them..the kids loved them. Hubby especially loved them.
Last weekend I was on the computer writing blog posts when Karl called me. He said, “Hey I’m in Cedar Falls at the HyVee Grocery. They have pork loins on sale for $1.58 a pound. Do you want one?” YES!! YES, I do. So Karl brought it home. $14.90 for this. YES!!
Anytime they are under $2 a pound I buy one. We love pork loins and the many things that I make with it.
This night on the menu were Tenderloins. Oh my, I make a good tenderloin. Come along and I’ll show you how I do it.
First off cut the meat about this wide. My family gorges themselves when I make this so I end up making a lot.
From here I do a butterfly cut. I cut the slice in half but not all the way through. There’s a small amount of fat on it and I cut to the fat but not through the fat. Just like that, it looks doubled in size.
Next it’s time to tenderize it. I have the mallet to do that. I always put the meat inside the bag while I hammer it out. First I do one side and then the other. This tenderizes the meat and makes the cut much larger. This is how restaurants get the tenderloins so big that they hang way over the bun.
I happen to have a little helper to help me get all of the tenderloins tenderized…see??
Carver was here. I gave him the little wooden hammer we have here and he thought he was KING!! It was so cute.
In fact, he helped a lot. He mixed up the breading. Here’s what I use.
1.5 parts cornmeal
1 part flour
When I made these I was on the low iodine diet…so I didn’t add salt. I figured the family could sprinkle salt if needed. I used Mrs. Dash and pepper.
Typically it’s something simple like LOTS of Lawry’s and Pepper…a little garlic and onion salt. I really is whatever you like.
Mix that up.
Then I made the liquid for the batter. I can’t have egg yolks or milk so I did egg white and water for me. For the rest I did 3 eggs beaten with milk.
Once you get to this point put the pan you’re frying in on the stove. Put 1/2″ of vegetable oil in the bottom. Heat it up. When I say heat it up…I mean on high until the oil is HOT. These need a high heat to fry nicely.
While that’s heating, I start dredging the first tenderloin. First in the in the dry mix…then the wet and then the dry again.
Pop them in the pan. The grease should sizzle up at you a bit. This is a time I always wear an apron. They cook on each side for a few minutes. I flip when they look like this….
When I first started making them I had to cut into them to know they were done enough…now I just know. I do cover the pan with a lid.
We love them with homemade honey mustard sauce. I mix equal parts honey and mustard together and that’s what they like. Carver likes ketchup and me, being on the diet I couldn’t have mustard so I was honey only. In a restaurant Kramer ordered his with pickle and onion. It’s a whatever you like kind of thing.
I eat mine with no bun….YUM!!!
I make these enough and our family is so big, that I have two pans on the stove frying at the same time. Oh my…seriously, this is good homestyle eating.
I made baked potatoes in the Instant Pot and had some stir fry veggies with this and it was a great supper.
Craig who had been out farming all day was there for supper and no joke, he ate 4 of these HUGE ones. We like these so much that I’m thinking out making these for Thanksgiving this year with a baked potato bar….I’m game to try something different. It is a lot with all the kids here as this a pretty labor intense meal but there should be lots of hands to help. We’ll see.
I do have a little more loin in the refrigerator so I’m off. I think we’ll have them another night. I’m sure Karl won’t object.