BREADED PORK TENDERLOIN
"Breaded pork tenderloin, fried until golden brown served on buns."Serves 4-6 | Prep Time 20-30 minutes | Cook Time 10-15 minutes
Why I Love This Recipe
My parents moved from Chillicothe Missouri to Bloomington Illinois when I was a baby. We often made trips back to their home in Missouri to visit family and we always crossed the Mississippi river at Hannibal. In the 1960's there was a restuarant on the Missouri side of the river that specialized in Pork Tenderloin Sandwiches and we always stopped there for dinner. These pork sandwiches are just like those, except of course they are GF.
Ingredients You'll Need
Package of pork tenderloins
GGFG Breadcrumbs (or GF crumbs of your choice)
white rice flour
freshly ground sea salt and freshly ground black pepper to taste
oil for frying
Put pork tenderloins in the freezer for 30 minutes to make it easier to slice. Slice pork tenderloins into slices 1"-1 1/2" thick. Put a slice of pork into a plastic bag and pound with a meat mallet to a thickness of about 1/4". Dredge meat in white rice flour and set aside. When all the pork is sliced, pounded, and dredged beat an egg and put in a shallow dish; put breadcrumbs in another shallow dish. Dip dredged pork into beaten egg and dredge in breadcrumbs, set aside. When all are dredged in breadcrumbs, set aside in fridge for 30 minutes. Heat oil in a large frying pan. Put pork tenderloins in hot oil, sprinkle with salt and pepper to taste and fry on both sides until golden brown. Drain on paper towels before serving on toasted buns.