I know it's not a grill or a smoke cook, however, it's a skosh chilly and, well, deep fried pork.
Had a hankering for home. Made some Iowa Elephant Ear Tenderloin Sandwiches. You can take the boy out of Iowa, however, you can’t take Iowa out of the boy. Good news is I had my veggies as the sandwiches had lettuce and pickles!
Last edited by Sweaty Paul; December 7, 2020, 07:46 PM.
tbob4 took a pork tenderloin steak and pounded it out thinly probably 1/8 inch thick. I then dredged it in flour seasoned with salt and pepper. Then ran it thru an egg wash of 3 eggs and some milk, back into the flour, then egg wash, and then into saltine crackers that were crushed to which I added some pepper.
I put the breaded cutlets on a drying rack. I preheated some canola oil in a skillet to 350-370 and then fried until golden brown which was about 2 minutes a side.
Toasted the buns and then dressed with cheese, onion, lettuce, mustard, and mayo (would have used a thin slice of tomato if I had one).
Baked beans were Bush's dressed up with some extra bacon, onion powder, garlic powder, salt, pepper, Worstechire (?sp), and yellow mustard (the way dad used to make).
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We do much the same thing with a chicken breast. Beat it out thin, then bread and fry it. I use an old thing I saw Alton Brown do years ago. If I’m going to batter anything I dust it with corn starch first. It makes the breading adhere very nicely. It works on everything from hotdogs for corn dogs, to steaks, and chicken. The time on the drying rack is very important too. It lets the egg wash saturate the breading, which gives you almost no lost batter in the oil.
I had to go to Kansas City last week and found a diner that served chicken fried steak and chicken fried pork loin. It was the size of a diner plate and it was smothered with white gravy. I've never seen chicken fried pork loin in the South and was skeptical at first. It turned out to be as good as any CFS I've ever eaten. I'm going to have to master this at home.
Oh, yeah, a good beer and a tenderloin sandwich is wunnerful. Fries, slaw, watermelon, good mustard. Maybe some lettuce, mayo, and 'mater but ya gotta add them right before you eat the sammie so the breading stays crisp. Yum.
I like where they reign. There’s dives around that specifically feature them. Used to be a place called Porkies years ago that had a classic car night on Wednesdays and if you brought in an old car they’d give you a ticket for a free beer. They had regular tenderloins plus all kinds of crazy ones like pizza loins, taco loins, chili cheese and on and on. Miss that place.
George the Chili King had good ones too. They had the fat man’s special. Fried tenderloin with a slice of grilled ham, cheese, lettuce, tomato, pickle, onion, mayo, ketchup, and mustard. Was one of the best in town, but I usually did the fat lady special…same thing, just a smaller version.
Like anything, they vary so much place to place by the breading used and if the pound out their own or what not.
Sweaty Paul you did the Iowa tenderloin justice, looks delish.
Jonesys in Solon, IA was always my favorite spot when I was at U of I. My uncle lived out in Solon so I we would always stop there. They got shut down numerous times for health code violations, but I think that is what made those tenderloins even better.
John "JR"
Minnesota/ United States of America
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