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The breaded pork tenderloin sandwich is an oddity. Often butterflied and pounded out flat to immense plate-dwarfing diameter, yet served on an ordinary hamburger bun, they can present a dramatic or even ludicrous.

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The pounding will tenderize the meat, and, because the pieces are thin, they will cook quickly.</p><p>First cut the tenderloin crosswise into ½-inch slices using a sharp knife. Place the slices of pork on a cutting board and cover with a sheet of plastic wrap or wax paper. The plastic wrap keeps the pounder or mallet from sticking to the meat.

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Keeping it in food for 2-4 seconds, you'll get the accurate temperature (±1°C/2°F). Whether to fry beef steaks, grill pork, deep fry fish/potatoes, or for an outdoor BBQ, this thermometer gives you accurate temp reference. 【Designed for Easy Usage】 Unfold the food thermometer and it starts to read immediately.

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Set the pork pieces aside, and prepare the oil. Pre-heat oven to 350º F. Using a large cast-iron skillet, bring a half inch of canola oil to a high heat. Add the pork pieces to the skillet, making sure not to crowd the pan. We made 2 large tenderloins, so they fit just perfect. Roasted root vegetables, such as potatoes, are the perfect side dish for this tenderloin. Start roasting them on a rimmed baking sheet 15 minutes before starting the pork. Nestle the pork next to the vegetables when you transfer it to the oven. Get the recipe Roasted Pork Tenderloin With Red Onion Gravy.

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0g. Protein. 23.29g. There are 154 calories in 4 ounces of Pork Loin (Tenderloin). Calorie breakdown: 37% fat, 0% carbs, 63% protein.

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Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture. Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.

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1. Preheat the oven to 400ºF. 2. Season the tenderloin with salt and pepper. Place the flour in a casserole dish and season with salt and pepper. In another casserole dish, beat together the eggs and mustard. Set a few pinches of parsley aside for garnish, then combine the rest with the Italian breadcrumbs in another casserole dish. 3.

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Step 2. Combine rosemary, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub spice mixture evenly over pork. Step 3. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork; cook 9 minutes, browning on all sides. Remove pork from pan.

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Prepare the dry breading mixture in a large cake pan or something similar because these are BIG and need the space for the breading process. Remove tenderloins from the marinade and place in the dry breading, lightly.

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Carefully, lay the breaded tenderloins into the fat. Just before these are ready to turn, juices from the meat will start to migrate toward the surface. The edges of the tenderloins will start to turn a nice golden color. Carefully, give them a flip. These are about as close to.

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Instructions. Skin the silver skin from the pork tenderloin. Cut the pork into 1 inch pieces. Using a meat pounder, pound out the pork to about 1/3 inch thick. Mix the eggs and water together in a pie pan. Crush the crackers and place on waxed paper. Do the same with some flour. Salt and pepper the pork pieces. Instructions. Pre-heat enough oil for deep-frying to 350° F in either a deep fryer or a heavy pan. Cut the trimmed pork tenderloin into 4 equal-weight portions. Butterfly a portion by cutting it 3/4 of the way through. Cover with plastic wrap and pound with a steel mallet until 1/8-inch thick or thinner.

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Whisk your eggs and milk together and place in shallow bowl large enough to be able the pork in. Pour enough vegetable oil in your skillet to about a quarter of an inch deep and place on medium-high heat while you prep you meat.

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Set aside. In a third shallow pan or dish, combine the crushed saltine crackers, panko bread crumbs, and remaining ¾ teaspoon salt and ⅛ teaspoon of pepper, along with the garlic powder and onion powder. Working with 1 pork tenderloin cutlet at a time, dredge it in the flour on both sides, shaking off any excess, then in the egg and. Use a meat mallet to flatten and thin a pork tenderloin cutlet to a large oval. Place the pounded tenderloin cutlets into the egg wash and allow to sit in the fridge and marinate for 8 hours. This will help to tenderize and infuse flavor into the pork. Then coat the tenderloins in the breading. Fry the pork tenderloins in a hot cast iron for.

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