Ingredients
Units
Scale
Use even amounts of each of the following (start with one cup each) . . . depending on how many tenderloins that you’re breading, just make up more breading if you need to.
- Flour
- Super-fine crushed saltine crackers
- Panko breadcrumbs or white cornmeal
For the wet batter
- 1 cup whole milk (some use buttermilk)
- 2 jumbo eggs
- minced garlic or garlic powder (to taste, I just sprinkle it all over the milk/eggs)
- couple shakes of paprika (some use cayenne pepper)
- These amounts also depend upon how many tenderloins that you’re marinating, just make up more batter if you need to.
Instructions
- Prepare the wet batter.
- Pour into a ceramic/glass baking pan.
- Place the pork tenderloins in the wet batter.
- Cover and marinate in the refrigerator OVERNIGHT — this really makes them tender, tender!
The next day
- Prepare the dry breading mixture in a large cake pan or something similar because these are BIG and need the space for the breading process.
- Remove tenderloins from the marinade and place in the dry breading, lightly pressing down so that the breading gets into all of the crevices of the tenderized pork.
- Gently flip over and repeat.
Now if you really want the real deal
- Dip the breaded tenderloins ONCE AGAIN in the marinade and then double-dip them again in the breading!! It may be messy, but it will really be BREADED thickly!
- Heat canola oil to 350 degrees. The oil MUST be hot.
- Deep fry in a deep cast iron pan (I use my Le Crueset) or in a deep fryer (which I don’t have).
- Fry for 3 minutes.
- Serve hot.
- Salt to taste.
- Place on buns with pickles and mustard.
Notes
- Original Recipe Web Page on La Bella Vita Cucina: https://www.italianbellavita.com/2011/09/iowa-breaded-pork-tenderloin-sandwich/
- This recipe is from my parents’ recipe from “The Safari” restaurant that they owned and operated in Ames, Iowa in the 60’s and 70’s before they retired. This sandwich sold out every night Roz Corieri Paige
