Monday, July 23rd, 2007
Pork Tenderloin Making
Pork Tenderloin Making Meat Prep: Trim the fat off a whole pork loin or part of one Slice less than ½ inch thick 3/8 to ½ inch thick Place a slice of meat between two pieces of waxed paper on a heavy cutting board on a sturdy table or counter. Pound it out to flatten it out with the side of a big meat cleaver or a wooden meat mallet. It should be fairly thin. To Bread: Beat two eggs in a wide bowl with two cups milk. Fill a flat pan as a 9X13 cake pan or flat roaster with cracker meal, no substitutes for crackermeal. Put the thinly pounded meat in the cracker meal and pat it to coat it on Both sides Dip in egg/milk mixture, put in cracker meal and cover with cracker meal. Pound it in to coat and flatten with the heel of your hand fairly well. Repeat: Dip and bread as just done previously Refrigerate a while before cooking. Put waxed paper between them so they do not stick together. Seal well those you wish to freeze for later. Cooking: Deep fry @ 350 until golden brown – several minutes on each side using tongs to turn them over. Do not over cook, as they may get tough. Personal note: Since you likely will not make them in large quantities I’d try to think of sanitation of how you use the Cracker Meal. You are not a business making many daily. You may wish to experiment finding out just how much you need to do the job so you do not contaminate the left over amount. I suppose you could freeze it for a couple days if you were to make more. My sister is a real pro at these and supplied the instructions. This is an art which when you stray far from LaSalle county is not usually properly done. Locally in a few neighboring towns to give you an idea what these can be like, they can be quartered on four buns. I have literally had them as big as the plate they are on. Thin is much better than thick. I have asked for tenderloins elsewhere and gotten these breaded particle abortions of tenderloins or those more like a pork chop. This is the real thing. Write if you have questions, I will get the answers.
Pork Tenderloin Making Meat Prep: Trim the fat off a whole pork loin or part of one Slice less than ½ inch thick 3/8 to ½ inch thick Place a slice of meat between two pieces of waxed paper on a heavy cutting board on a sturdy table or counter. Pound it out to flatten it out with the side of a big meat cleaver or a wooden meat mallet. It should be fairly thin. To Bread: Beat two eggs in a wide bowl with two cups milk. Fill a flat pan as a 9X13 cake pan or flat roaster with cracker meal, no substitutes for crackermeal. Put the thinly pounded meat in the cracker meal and pat it to coat it on Both sides Dip in egg/milk mixture, put in cracker meal and cover with cracker meal. Pound it in to coat and flatten with the heel of your hand fairly well. Repeat: Dip and bread as just done previously Refrigerate a while before cooking. Put waxed paper between them so they do not stick together. Seal well those you wish to freeze for later. Cooking: Deep fry @ 350 until golden brown – several minutes on each side using tongs to turn them over. Do not over cook, as they may get tough. Personal note: Since you likely will not make them in large quantities I’d try to think of sanitation of how you use the Cracker Meal. You are not a business making many daily. You may wish to experiment finding out just how much you need to do the job so you do not contaminate the left over amount. I suppose you could freeze it for a couple days if you were to make more. My sister is a real pro at these and supplied the instructions. This is an art which when you stray far from LaSalle county is not usually properly done. Locally in a few neighboring towns to give you an idea what these can be like, they can be quartered on four buns. I have literally had them as big as the plate they are on. Thin is much better than thick. I have asked for tenderloins elsewhere and gotten these breaded particle abortions of tenderloins or those more like a pork chop. This is the real thing. Write if you have questions, I will get the answers.
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