"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tenderloins Recipe

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This recipe for Tenderloins, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie Anderson


1 pounds pork tenderloin
Kosher salt and freshly ground black pepper
cup all-purpose flour
1 teaspoon cayenne or paprika
2 large eggs
2 cups panko breadcrumbs or corn meal or some of both
oil for frying
4 hamburger buns
Lettuce, tomato, onion, pickles, mustard, and or mayonnaise for serving

Cut the pork crosswise into 4 equal portions. Place 1 portion between 2 pieces of plastic wrap and pound until it is very thin and considerably larger than the bun it will be served on. Repeat with the rest of the pork. Season both sides of each piece with salt and pepper.

Set up a breading station with three wide, shallow bowls: Combine the flour, cayenne/paprika and 1 teaspoon each salt and pepper in one, beat the eggs in another and put the panko in the third.

In a large, straight-sided skillet, heat about inch of oil to 350. Preheat the oven to 200.

Working with one piece of pork at a time, dip it in the flour mixture on both sides and pat off the excess. Dip it in the egg and let the excess run off. Place it in the panko and cover both sides, pressing the panko into the meat.

Working in batches, carefully place the breaded pork in the hot oil and fry for 3 minutes on each side, until golden. Transfer to a paper-towel lined tray and season with salt, then keep warm in the oven while you repeat with the remaining pork.

Serve on regular hamburger buns, with the meat hanging over, with a choice of toppings.




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