Saturday, October 11, 2014

Tavern Tenderloin in a Black Iron Skillet

I have enjoyed this old Midwest  treat for many years and fried up a couple more today in a black iron skillet. 

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I start with some whole pork loin and cut each piece about 1-1/2 to 1-3/4 inch wide. I then place it in a gallon Zip-Lock bag and pound out each piece until it’s about the size of a plate.

I run it thru an egg wash and then place it into my breading which consists of flour, Panko Crispy bread crumbs, and salt and pepper.

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Use enough lard or Crisco in a black iron skillet or Dutch oven to fill it about 3/4” deep and bring the temp up to just over 350 degrees and fry the tenderloins until done turning once. It just takes a few minutes a side.

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Ready for the sandwiches. 

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I like to toast my bun and then add the tenderloin, some lettuce, tomato, and a slice of onion along with some mayo or horsey sauce and close it up. 

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Wow!!  Just like I would get from the tavern or local greasy spoon restaurant. Love it!

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