Frying tenderloins is like frying chicken: All recipes are fundamentally alike, but each has a twist, ranging from how the flour coating is seasoned to what the cooked meat ought to be drained on (paper towel? brown paper bags?).
Recipe information
Yield
Makes 4 Sandwiches
Ingredients
Preparation
Step 1
Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick.
Step 2
In a bowl whisk together lour, cornmeal, salt, and pepper.
Step 3
In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer.
Step 4
Dredge pork in flour mixture, shaking off excess.
Step 5
Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain.
Step 6
Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.
