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. 



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.



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.



Ready for the sandwiches. 



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. 



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

Midwest Tavern Tenderloin

I was prepping some pork loin into some roasts and chops and decided to do a couple of good old Indiana Tavern Tenderloins. I was raised on this treat.



I cut a couple of 3/4 pound slices off the whole loin and placed them into a one gallon zip-lock bag and then pounded them out and they were ready to be breaded.

I then rolled them around in some flour and then into my egg wash. Next step was to roll them again in some bread crumbs. Next step was to deep fry them in a large skillet in very hot lard for about 2-3 minutes. 



Looking good just out of the hot skillet. 



Loaded one big tenderloin up on a large bun half. I spread some mayo on the other bun half and added my lettuce, tomato, and onion. 



Oh my...that is some good stuff. I will be well lubricated today!