I just realized I had this pic on my phone from texting it to a friend last night. I grew up in Indiana, and one of the great regional foods is the breaded pork tenderloin. Sure, they have them other places, but there's no place like home.
Purists will say - and I'll agree - that these are not authentic Hoosier-style because they aren't hammered paper thin until they get to manhole-cover diameter. But I do them this way for convenience... When they are a little thicker, I find it's easier to hammer them out, vacuum seal them in batches of 6, and freeze them. So I get the 2-pack of tenderloins at Costco and prep them all at once. And in truth, I like the higher meat-to-breading ratio of this way, too.
Oh, and that's clarified chicken fat, in case you were wondering. Tenderloins are one of the things that makes it worth the effort to save and clarify the fat when making chicken stock. (Hash browns are another.)
Purists will say - and I'll agree - that these are not authentic Hoosier-style because they aren't hammered paper thin until they get to manhole-cover diameter. But I do them this way for convenience... When they are a little thicker, I find it's easier to hammer them out, vacuum seal them in batches of 6, and freeze them. So I get the 2-pack of tenderloins at Costco and prep them all at once. And in truth, I like the higher meat-to-breading ratio of this way, too.
Oh, and that's clarified chicken fat, in case you were wondering. Tenderloins are one of the things that makes it worth the effort to save and clarify the fat when making chicken stock. (Hash browns are another.)
Comment