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Indiana Tenderloins ( from Food Network Magazine) Recipe

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This recipe for Indiana Tenderloins ( from Food Network Magazine) is from Heritage on a Plate , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. center cut boneless pork loin
2 large eggs
2 cups buttermilk
2 cloves garlic - crushed
Kosher salt and ground pepper
1/4 tsp. Cayenne pepper
2 sleeves saltines
2 cups instant flour (Wondra)
Peanut oil - for frying
Directions:
Directions:
Cut pork crosswise into 4 equal pieces. Place each slice flat on a cutting board and slice horizontally almost in half - stop about 1" from the side. Open like a book, sprinkle with water and place each piece between 2 sheets of heavy duty plastic wrap. Pound to 1/4 " thick with mallet. Whisk eggs, buttermilk, garlic, 1 tsp. each of salt, pepper and Cayenne pepper in shallow bowl. Add pork and cover. Place in refrigerator for at least 4 hours or overnight. Pulse crackers into coarse crumbs and put in a shallow dish. Put flour in another dish. Remove pork from marinade letting excess drip off. Dredge both sides in flour, back into marinade and then into cracker crumbs. Heat 1/4" to 1/2" oil in heavy bottom skillet over medium heat and fry until golden brown - about 3 minutes on each side and drain on paper towel.
Number Of Servings:
Number Of Servings:
4 large or 8 small
Personal Notes:
Personal Notes:
Spread both sides of hamburger bun with mayo and mustard. Add lettuce, tomato, and onion on bottom. Add pork and pickle slices and cover with top.

 

 

 

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