Pork Tenderloins

Most of the meat we eat around here is beef.  We get a good portion of meat from Hubby’s boss each year as part of his wages…and it’s a benefit that we dearly love.

Having pork, ham, fish and chicken is a big treat for us as we eat so much beef.  I am not complaining a bit.  We love steak and all things hamburger but we like to change it up a little bit too.  This week at the grocery store, pork loins were on sale.  For us that means two pork loins-one for the freezer and one for eatin’.

We feast on pork for the week…boneless pork chops, pork loin and one of our favorites, pork tenderloins.

Here’s a plate full ready to go to table.

Years ago in the newspaper Iowa Farmer Today, there was a recipe.  I have long ago lost the recipe and now just throw ingredients together.  It goes something like this…

In one bowl:
corn meal
flour
spices-typically pepper, onion powder, garlic powder, Lawry’s…anything else that sounds good

In another bowl:
two lightly beaten eggs
milk
a few dashes of Worcestershire sauce

Cut 1/2″ cuts of tenderloin.  Put in a ziplock bag and pound them with the meat tenderizer flipping to do both sides.  Dredge in the flour mixture.  Put in the milk mixture.  Dredge in the flour mixture again.  Put about a 1/4″ of oil in a frying pan.  Heat the oil and put them in the pan.  Cover.  Flip when browned.  Remove when finished.

We love ours with honey mustard sauce.  To do that we just mix equal parts of mustard and honey.  Hubby eats his on a bun with onions too.  I just eat mine plain.  YUM!  YUM!

This is part of one of my favorite meals to serve.  I purposely bought two really big frying pans so I have enough space to make them for company.  It’s by far a family favorite.

Last call to sign up for the Maxwell International Coffee giveaway that I told you about.