Ron is a very good Koch. (ha....get what I did there?) He can make really yummy meals out of almost anything, and often, he just throws things together without a recipe. It almost always comes out...edible. There are a few meals, however, that he has perfected, and he does write down the recipe, because he doesn't feel he can improve much upon it. This breaded pork tenderloin sandwich is one of them. I usually buy the huge pork loin when it is on sale for $1.89 or less. This last one I purchased for just $1.59! That is a steal! I freeze it for a few hours, to make it more slice-able (except when I forget and leave it in the freezer, whole, for 3 days. Then I have to saw and saw and saw to get it sliced!) I usually get 4 packages of 4 ( 1/2 - 3/4 inch ) pork "chops" and then a hunk left over for a "roast".
Ron takes a package of thawed pork "chops" and makes them into breaded pork tenderloin sandwiches.
Pound the pork loin slice to about 1/4 thick, as evenly as possible. (Warn people and dogs in your family when you are going to do this....it is startlingly noisy). Marinate overnight in enough buttermilk to cover (2 or 3 cups), with salt, pepper, cayenne pepper and 2 cloves of garlic, pressed. (Sorry folks....he doesn't measure the spices.)
The next day, when you are ready to cook them,
- dip them in flour seasoned with salt and pepper.
- drench in two beaten eggs, mixed with equal part of the leftover marinade
- roll in a mixture of bread crumbs, corn meal, Panko crumbs and Italian seasoning (again...sorry....no measurements)
- Preheat Air Fryer to 400
- Put in air fryer tray sprayed with Pam and spray the top of the tenderloin with Pam. Air fry at 400 for 10 minutes.
- Turn and spray with Pam again.
- Air fry for an additional 5 minutes.
He has also just fried them in oil in a skillet on the top of the stove. Much messier, but it works very well and is delicious. Out of love for his wife and concern for her high cholesterol numbers, he has switched to using an Air Fryer.
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