Fried Pork Tenderloin, one thing Iowa is the best at
- Thread starter royhobbs2
- Start date
Buy tenderized pork. Basically a "pork minute steak". Soak in buttermilk for 30 minutes.
Throw some flour and Old Bay to your preference in a mixing bowl, whisk that up then flour the pork. Some people add some garlic salt too and other spices (use your best judgment, Joel...we trust you).
Then fridge the pork for an hour. Crack a couple eggs and whisk them up in another bowl. Then use Louisiana brand fish breading (yes, fish breading) into a mixing bowl. Dip pork in eggs, then bread them in the Louisiana breading.
I use the fish breading because it's a less heavy coating and you've already floured them anyway.
Usually you can buy 3-4 pork minutes steaks in a pound package. So depending on size deep fry for roughly 4.5 to 5 minutes. I use pure canola oil myself, ymmv.
They're excellent. BTW, I've used this same process for boneless skinless chicken thighs also which is even better.
I'll mix some 57 sauce and Miracle Whip for Tenderloin. For some reason it just works.
anyone who puts mayonnaise on a pork tenderloin deserves a throat punch
I am pretty sure that is how Jeffrey Dahmer got started.
Ketchup and pickles on mine. Mustard's gross.
That looks fantastic. Haven't seen one of those for 40 years
Anybody know where I can get one in Cedar Rapids? Coming back for a wedding in June.....
There used to be a place in Marion on the corner of main street (7th???) with the street that goes past Linn Mar.
Ketchup and pickles on mine. Mustard's gross.
Those alien thumbs are disturbing,
Can't even remember why I first tried it but it became my son's and my go to.
It's the recipe for Thousand Island's cousin, Three Mile Island dressing.
Indiana also lays claim to creating the pork tenderloin and being the best at it.
That looks really damn goodIndiana lays claim to creating the pork tenderloin and being the best at it.
That looks more like one large chicharrone.Indiana also lays claim to creating the pork tenderloin and being the best at it.
For anyone in the Central Iowa area, Goldie’s in Prairie City has the best tenderloin. For those watching carbs, they even created The Strips basket which is no bun and the tenderloin cut into wide strips. Some enjoy dipping the strips in ranch, I prefer mustard. Also comes with pickle and onions and ketchup if desired. Crinkle fries too!
My recipe:
drive to Villiage Tap
Order pitcher of beer
Drink beer (butt chug optional)
Order PTL with a side of crinks
add onions, pickles, mustard, catsup
dip crinks in buttermilk ranch. eat.
smash PTL
Psst, I got a secret for you. Iowa was settled by a shiteload of Germans.
I always laugh at my cousin's story about eating tenderloins with his dad growing up. "Hell, I was 20 before I knew the best part of a tenderloin was the outside edges. Dad would always say, "Hand that over and I'll trim it up for ya."
Are you ever right about anything??
When I lived in Germany, all anyone could tell me was how I had to try the schnitzel. Everyone told me how amazing these things were, and how when I went home it would be the thing I missed most. Three weeks passed, and the day finally came. They brought it to my table, and I took a bite. With eager anticipation, everyone was waiting for my reaction. My reaction was, "We have these in Iowa, only they're called pork tenderloins. And they're way better than this!"
Side story, I lived with a girl who was a Naval brat and she came from Youkosuka, Japan where her dad was stationed. She was showing me some pics she brought of her and her friends from HS, and they all had "Kinnick Football" and "Kinnick Wrestling" shirts on. I asked, "Kinnick, like Nile Kinnick?" She said, "yeah...Nile C. Kinnick was the name of my high school. He was some naval hero or something. You know of him?" I said, "OMG, you have no idea!" I pulled up pictures of Kinnick Stadium, the statue, and told her how revered he was in Iowa.
CSB.
Side story, I lived with a girl who was a Naval brat and she came from Youkosuka, Japan where her dad was stationed. She was showing me some pics she brought of her and her friends from HS, and they all had "Kinnick Football" and "Kinnick Wrestling" shirts on. I asked, "Kinnick, like Nile Kinnick?" She said, "yeah...Nile C. Kinnick was the name of my high school. He was some naval hero or something. You know of him?" I said, "OMG, you have no idea!" I pulled up pictures of Kinnick Stadium, the statue, and told her how revered he was in Iowa.
CSB.
I saw that hs when I was there in 1984. Had completely forgotten about it.
No troll. I'll grab a Casey's tenderloin over a slice of their pizza every single time.
Every. Single. Time.
I just can't believe how many times I need to explain that ketchup serves only one purpose, french fries. Why ruin a perfectly good tenderloin with the poor's poor condiment.
Pickles for sure. Maybe mustard and onions. Ketchup....hell to the no. People that eat it with ketchup have the same respect that I have that cook their steaks in the microwave and eat baked potatoes with ketchup.
Pickles for sure. Maybe mustard and onions. Ketchup....hell to the no. People that eat it with ketchup have the same respect that I have that cook their steaks in the microwave and eat baked potatoes with ketchup.
You forgot burgers. Nearly inedible without ketchup. Along with mustard, onions, pickles, lettuce of course.
Ketchup and fried pork tenderloin is the only way to go
I also slather some mayo on it and IDGAF what anyone thinks about that! That's damn fine eatin', there.
That looks fantastic. Haven't seen one of those for 40 years
Anybody know where I can get one in Cedar Rapids? Coming back for a wedding in June.....
Little Bohemia
Those assholes raised the price of skirt steak by 100% after they learned how to cook and cut it. I don’t think anybody would say it’s the best steak, just underrated.
