• Cooking Time: 30-40min
  • Servings: 12+
  • Preparation Time: 30min


This is Indiana, so you are obliged to like fried tenderloin or else they make you go live in Michigan. This isn't a problem for me, coz I loves me some PIG!


  • 1 1/2lb boneless Pork Loin, sliced to 1/2-3/4" thick medallions
  • 3 lg Eggs
  • 1c Milk
  • 1tblsp Hot Sauce
  • Black Pepper
  • 3 sleeves Saltines, crushed
  • Cooking Oil


  • * To prepare loins for breading, fold plastic wrap loosely over each and individually pound out on both sides w/meat pallet til 1/4" thick and well-formed.
  • * Beat eggs, milk, hot sauce and generous amount of pepper together in large, deep bowl.
  • * Marinate loins for 20-30min in egg dip.
  • * Heat oil in skillet or deep fryer to 350deg F.
  • * Bread loins individually in crackers, tossing and pressing crumbs in well w/fork to completely coat.
  • * Fry in small batches (1-2 at a time) til golden brown on each side (3-5min), turning once if possible.
  • * Drain on paper, and serve as sammiches with your favorite fixin's. I like a sauce of mayo, stone-ground mustard and ketchup, with pickles and onions!

Categories: Pork 
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