View in: Desktop
Copyright @2018 TigerDroppings.com. All rights reserved.
- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Posted by
Message
Deepfry pork tenderloinPosted by 3TimeAllParish 
on 11/24/16 at 4:37 pm
on 11/24/16 at 4:37 pm
0
0About to do one more turkey and figured why not throw a pork tenderloin after... 9 min/lb? 2 2lb loins.... inject or no? TIA...
re: Deepfry pork tenderloinPosted by Coater on 11/24/16 at 5:24 pm to 3TimeAllParish
on 11/24/16 at 5:24 pm to 3TimeAllParishI've never done it but I'd probably cut into smaller pieces then hammer out before dredging and frying
re: Deepfry pork tenderloinPosted by Icansee4miles on 11/24/16 at 5:27 pm to 3TimeAllParish
on 11/24/16 at 5:27 pm to 3TimeAllParishJust did a pork loin (not tenderloin). Recipes on-line said an hour. We went 20 minutes, probably could have done 17-18. Outside was as black as charcoal, but it tasted really good.
re: Deepfry pork tenderloinPosted by lsuguru on 11/24/16 at 7:28 pm to 3TimeAllParish
on 11/24/16 at 7:28 pm to 3TimeAllParishRub loin with seasoning (cut in half), get your oil/lard to 325 deg. Meat thermometer to 145 deg. Watch it disappear. I fried 4 today 
This post was edited on 11/24 at 7:29 pm
Page 1 of 1
Predicting 11 SEC team to go bowling.
Popular
Back to top
Follow TigerDroppings for LSU Football News