I haven't made Nancy's recipe yet, but she's an authentic Iowan, and
this is an authentic recipe. I've had a "let's see what happens if we
try this?" version, and loved it.


* Exported from MasterCook *

Iowa Breaded Fried Pork Tenderloin

Recipe By :Nancy Dooley
Serving Size : 0 Preparation Time :0:00
Categories : Pork Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pork loin medallions -- tenderized
egg
water
saltine cracker crumbs
oil -- for frying
yellow mustard
dill pickle slices
sliced onions

One pork loin slice for each serving - have the butcher tenderize it,
or do it yourself with a meat tenderizer. It should be pretty thin
(3/8" inch at the most). I do it myself.

Dip it in a mixture of beaten egg/water (1 egg, 2 T. water) and then
coat it with very fine (very fine) saltine cracker crumbs. Press it
into the crumbs so they stick well.

Fry it in plenty of hot oil in a frypan, or in a deep fryer. When the
crumbs are light brown, it's done (it's so thin, it gets done really
fast).

Serve on a big white-bread bun with yellow mustard, pickle and onion
if you like it. NO ketchup. ;-) It's just wrong. Typically, the
tenderloin sticks out of the bun at least an inch and probably more,
all the way around. They serve some in Honey Creek, Iowa, that are
plate-sized.

Cuisine:
"American - Midwest"

- - - - - - - - - - - - - - - - -