Ingredients: |
Ingredients: Large package Pork Tenderloin
2 cups Buttermilk
3 Eggs
Flour 3 cups
Salt
Oil
cookie sheet, tin foil, gallon size zip lock bag
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1/2 cup Cider Vinegar
1 cup water
1 1/2 cup Sugar
2 Large cans Pineapple Chunks
1/3 cup Corn Starch/ combined with 1/3 cup Water
White Rice
Soy Sauce
2 drops Yellow Food Coloring
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Directions: |
Directions:Take your tenderloin out of the bag and trim off all the fat. Cut in slices.
In a bowl mix buttermilk, & eggs
Add the tenderloin to the egg mixture
Add flour & salt to the ziplock mix together
Put tin foil on your cookie sheet, set aside
Add tenderloin ,a couple of pieces at a time to the ziplock bag coating each piece of meat real good.
Lay your coated pieces of tenderloin on the cookie sheet. When finished with all the battering take the cookie sheet full of tenderloin and place in the refrigerator. This little trick helps the batter stick to the meat when frying. It makes nice crispy pieces
of tenderloin. While the tenderloin is in the refrigerator, start making your Sweet & Sour Sauce.
Mix vinegar,water and sugar. Bring to a boil in a pan.
Add pineapple, stir. Now mix your cornstarch & water together and add to the sauce pan. This will thicken as it cooks. Now add your food coloring and stir. This sauce is finished. Set aside.. Cook a pan of white minute rice. (4 to 6 servings) Set aside covered.
Take a fry pan fill it with oil for frying your tenderloin.
Heat on high. Take the meat out of the refrigerator, when the oil is hot add some pieces of tenderloin to the fry pan. Return the cookie sheet to the refrigerator to keep your uncooked meat cold.
As the meat browns turn it over and brown the other side.
Now turn the heat to med/high and cover your fry pan.Cook your pieces until crispy golden flipping often. Continue frying all the tenderloin. Drain your meat on a plate with paper towels. Salt to your liking.
Serve the tenderloin over white rice, sweet & sour sauce, and soy sauce. Enjoy!! |
This recipe for Sweet & Sour Pork is from