Add the pork (it should be fully submerged in the brine); cover and refrigerate for at least 4 hours or overnight.
Aim for the pork to be at least twice the size of the bun, or nearly the size of a dinner plate. Brushed with a bit of hoisin, plum, honey, half an hour and it’s ready. Cut the pork tenderloin into … Flatten the cutlets on a cutting board with your hand. Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Heat oil in a large heavy frying pan to medium high heat. Meanwhile, fill a large skillet with high sides with at least one inch of peanut oil and heat to 350 degrees F. Place each piece of pork in the skillet (one at a time is recommended) and fry on the first side until golden, about 3 minutes. The buttermilk brine both tenderizes and flavors the pork, and crushed soda crackers yield a craggly, crispy breading. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.
Trim the pork tenderloin of all fat and silver tendons; cut it into 2cm (1 ½ in) cutlets. Trim the pork tenderloin of any excess fat or silver skin. Carefully flip the pork, and fry on the second side until golden, crispy, and cooked through, another 3 minutes. Dredge both sides of the pork in the flour, then place back in the buttermilk brine, then fully coat with cracker crumbs. Shake the bowl or bag energetically about to coat the meat. 7.

Try this recipe from the Food Network Kitchens. Combine the buttermilk, Dijon, honey, sage, thyme, oregano, tarragon, sea salt and freshly cracked pepper, to taste, and minced garlic to a large zip lock bag. Oil should reach slightly less than 1/2 inch … Fried Pork Tenderloin Sandwich Food52 onion, potato buns, buttermilk, tomato, mayonnaise, peanut oil and 8 more Fried Pork Tenderloin Sandwich Thermo Works-US fresh ground black pepper, mayonnaise, oil, all purpose flour and 11 more Flatten the … Drain on paper towels. Cover each piece of pork with plastic wrap or wax paper, and pound into a thin cutlet with a meat mallet or heavy frying pan until about 1/4-inch in thickness. 3. I love salads. In a shallow bowl or pan, whisk together the buttermilk, eggs, pickle juice, kosher salt, and pepper. Cut the pork tenderloin into 4 equal pieces (about 2- to 3-inches in length). Sprinkle each with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet. All the gravy in the world will not sweeten the roast. Heat a large ovenproof skillet coated with cooking spray over medium high heat. 1 tsp seasoning salt plus additional as needed to your taste Let the meat rest in the oven for a few minutes even if you manage to fry it all in one batch. 14 %, kosher salt & freshly ground black pepper. Take the pork out of fridge about 20 to 30 minutes before you plan to fry it.


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