Homemade Breaded Pork Tenderloins is a Midwestern thing. More specifically, a Hoosier thing in my case. 😎 People in the south have no idea what this is. What it is, is a piece of pork heaven on a bun. Jimmie’s absolute favorite food I cook. I’d have to say it rates pretty high up there in my book, too. All the boys put it in 1st or 2nd place. 👍
My Grandma Betty taught my mom how to make breaded tenderloins. When I married and moved out almost 29 years ago, Mom’s meat mallet somehow found its way into one of my boxes. When she comes to visit, I should give it back to her…with tears in my eyes. LOL You can have your butcher run them through a meat tenderizer at the store, but the meat usually doesn’t come out thin enough or it’s so holey it falls apart when trying to bread it.
Perfect accompaniments to this sandwich are homemade mac & cheese and buttered Le Sueur Very Young Small Early Peas–if you can find them. 😊
You may or may not be able to fit more than one or two of these breaded tenderloins in the frying pan at a time. Once the meat is pounded out, they’re pretty big. Be prepared to add more oil to the skillet after every couple of tenderloins. I double and a half this recipe to make 10. We all like to raid the fridge for leftovers.
Homemade Breaded Pork Tenderloins
- 2 butterfly pork tenderloins cut in half or 4 boneless center-cut pork chops (preferably all white meat)
- 2 eggs
- 1 1/2 sleeves saltine crackers (have you noticed the sleeves are getting shorter?)
- salt & pepper
- Palm oil or Ghee
Begin by carefully cutting the butterflied tenderloins into two even pieces. Pound out each piece of pork until very thin. Pound from the middle outward, flipping the meat over several times in the pounding out process.
Beat the eggs in a cake pan or pie plate, something large enough to dredge the pounded out tenderloin.
Pour the sleeve of crackers into a gallon-sized zipper bag and use a rolling-pin to crush them into fine crumbs.
Dredge each piece of meat into the eggs, letting the excess drain off, then into the cracker crumbs, pressing and sprinkling on more until they’re completely covered and no longer wet.
Pre-heat a 1/2″ of oil in a frying pan on medium heat. Carefully place one to two breaded tenderloins into hot oil. Liberally salt and pepper each side. Turn several times until golden brown and cooked through, about 7-10 minutes. Don’t let them burn!
Drain on paper towels and cover with foil or a lid to keep warm while cooking the others. Place on a bun and top with your favorite sandwich toppings and condiments. I love mine with dill pickle chips, a thick slice of fresh tomato, a little lettuce and Miracle Whip or real mayo, depending on my mood.
Happy eating! 😊