Monday, November 14, 2011

Pork Tenderloin

Pork Tenderloin
One thing you will learn, sooner or later, is that everyone in this area of the Midwest knows what a pork tenderloin is! It didn't take me long to find out once moving to Jamesport, Missouri.
Every local restaurant knows how to make a tenderloin and the locals all have favorites. I get mine at the Country Cupboard Restaurand in Jamesport. Since I am myself a cook, I do have my own recipe to share.
The most distinguishable feature about a pork tenderloin is the size. Most restarants use a 5-7 ounce slice of the tenderloin and then run it through a meat tenderizer a few times to get it good and flat. The local Jamesport Grocer has a butcher department and will tenderize tenderloins to your specifications. After running through the tenderizer the pork looks somewhat like a waffle. The tenderloin is dipped, breaded, deep fried, and served hamburger style on a bun with all the fixins. The reason everyone likes them is that they are cooked fresh and taste delishious. Here is my recipe:
I use a 5 ounce tenderloin. If I cannot get one at the market I will get 5 ounce loin steaks and tenderize them with a tenderizing mallet (works fine and the pounding gets out aggression). The tenderloin is first floured (season the flour with salt, pepper, and other spices you like, such as garkic powder), then dredged in egg wash, then dredged in saltine cracker crombs (trust me on this, you want to use fresh saltines that you crush in a baggie). The crushed saltines will have lots of chunks but that is OK. Deep fry the tenderloins at 300-325 degrees until golden brown.
You can make more reasonably sized tenderloins by using 3-4 ounce tenderloin slices, but what is the fun in that? If you don't have a deep fryer, just fry it the way you would chicken in a skillet. Enjoy.