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The Lovely Harvey gave me a block of instruction on how to make tenderloins.
First, you gotta tenderize the pork-loin.
Then you grind down an entire box of crackers to a coarse meal. I used a plastic mixing bowl as a mortar and a soup bowl as a pestle. It works faster than lots of methods, but it's still tedious.
Dredge the meat in beaten egg then shake in a bag of cracker meal.
Give it a swim in boiling peanut oil and...
Iowa delicacy! Comfort food level 10.
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More like a midwestern delicacy as I grew up in a rural community in Indiana and breaded pork tenderloin was a staple.
ReplyDeleteHonestly, it originated with German immigrants. Pork Tenderloin in the US is basically a Schweineschnitzel which is a very popular dish in Germany.
A proper pork tenderloin sandwich is one of the few things I used to miss about Iowa, which otherwise I don't miss much at all... Except I also learned how to make it myself. My method is pretty similar to Becky's except I use a different breading recipe. But slicing a medalian off a pork tenderloin and then pounding it until it is thin, then dreging and coating is prettu much exactly the same. I have a counter top basket type deep fryer which makes getting a good even fry w/o burning a lot easier than a pan. But a pan certainly works if you don't have that luxury.
ReplyDeleteBack in the day there used to be a number of places in Iowa you could get a good PT sandwich. The last few times I was up there I found it has gotten tough. Most of the places that used to make them have gone away.
My recipe for the breading is mostly coarse ground corn meal (a.k.a. "masa" down here in Texas) with a bit of whole wheat flour and seasonings. Salt, onion and a little garlic powder, black pepper and just a dash of paprika. You could say I'm lazy, it's a lot easier to mix this than grind crackers.
The other midwestern food staple I don't miss because I figred out how to make it myself is a proper "Maid-Rite". Most people use that can/jarred sauce (Manwich or whatever) or use way too much brown sugar or otherwise make it too sweet. Or make it too gloopy. It took a while to figure out the right things to use and the right amounts to get the right consistency.
Again, the places up in Iowa that used to make them have largely disappeared. Last times I tried them even the original Maid-Rite chain was hit or miss depending on location. And hard to find one still in business.
-swj
I have managed to figure out and forget how to make a Maid-Rite several times. You have to be willing to boil off a significant amount of liquid to get it right.
DeleteBrowning the beef then pouring in chicken stock and cooking off most of the liquid is what I did last time and it's almost perfect.
It's too hot to eat that & it's definitely too hot to cook it. Maybe some margaritas & boiled shrimp would be in order.
ReplyDelete