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Started By
Message
Anybody deep fried a pork tenderloin?
Posted on 5/17/20 at 12:17 pm
Posted on 5/17/20 at 12:17 pm
Got any pointers? Batter/dredge/seasoning, cook time per lb, temp, inject or no? I plan on doing it in my R&V fryer unless I shouldn’t. Tia..
6
Posted on 5/17/20 at 12:41 pm to LSUballs
I've not done it since they are sooo damn good right off the grill. I can't see it taking long though once it hits the hot oil.
Posted on 5/17/20 at 12:44 pm to LSUballs
Never tried it since it is so good on a charcoal grill
Posted on 5/17/20 at 12:46 pm to LSUballs
That sounds good. Never done it. I bet if you bring the meat to room temp,then batter and fry you can get a good medium well finish.
Posted on 5/17/20 at 12:51 pm to LSUballs
I though I had posted Tonkatsu pork - a Japanese standard.
Food Network recipe.
Mine, made from Pork Tenderloin.
Food Network recipe.
Mine, made from Pork Tenderloin.
This post was edited on 5/17/20 at 12:59 pm
Posted on 5/17/20 at 12:54 pm to LSUballs
absolutely, just google "hoosier fried pork tendeloin sandwich"
butterfly tenderloin
pound flat
dredge egg-flour-egg-crushed saltines (or panko)
fry till golden brown
throw on a bun and top with mayo, LTO, pickles, and mustard.
butterfly tenderloin
pound flat
dredge egg-flour-egg-crushed saltines (or panko)
fry till golden brown
throw on a bun and top with mayo, LTO, pickles, and mustard.
This post was edited on 5/17/20 at 12:55 pm
Posted on 5/17/20 at 1:02 pm to 3oliv3
that’s one ridiculous looking sandwich. Recipe looks good though and I think I’ll do one of them like that. I’ve ended up with a glut of pork tenderloins which is why I’m trying to branch out on methods to prepare them. I agree that grilled is hard to beat..This post was edited on 5/17/20 at 1:04 pm
Posted on 5/17/20 at 7:23 pm to LSUballs
I found a recipe that called for slitting the thing up so I went with it. I injected it with melted butter, Lea&Perrins, Crystal and a drop of crab boil. Dredged in seasoned flour and Fried @ 325 until it got to 155, pulled and let rest. I liked it, will do again.
Mashed taters and gravy and some stuff out the garden made for a fine meal. Plater I ain’t
Mashed taters and gravy and some stuff out the garden made for a fine meal. Plater I ain’t
Posted on 5/17/20 at 7:28 pm to LSUballs
Looks good to me.
Posted on 5/17/20 at 7:29 pm to LSUballs
Meat looks good but damn bro, how dirty is that oil?
Posted on 5/17/20 at 7:35 pm to Ed Osteen
It’s brand new. 2nd cooking
Posted on 5/17/20 at 7:43 pm to MeridianDog
quote:jesus christ MD that looks insanely good.
MeridianDog
Posted on 5/17/20 at 8:21 pm to LSUballs
looks good
next time try it seasoned well but skip the flour and fry it naked
next time try it seasoned well but skip the flour and fry it naked
Posted on 5/17/20 at 10:02 pm to cgrand
I fry a pork loin at Thanksgiving. 4 - 5 pounds work best. Inject with Cajun Injector Creole Butter and rub the outside with your favorite Cajun seasoning. Fry it for 9 minutes per pound. Let it rest at least 20 minutes before slicing. It has a crackling like exterior and juicy goodness inside. Always the favorite dish there. Try it and you won’t be disappointed. Sorry no photos.
Posted on 5/18/20 at 1:06 am to LSUballs
Looks delicious. I like fried ribs also.
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