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Deepfry pork tenderloin
Posted on 11/24/16 at 4:37 pm
Posted on 11/24/16 at 4:37 pm
About to do one more turkey and figured why not throw a pork tenderloin after... 9 min/lb? 2 2lb loins.... inject or no? TIA...
3
Posted on 11/24/16 at 5:24 pm to 3TimeAllParish
I've never done it but I'd probably cut into smaller pieces then hammer out before dredging and frying
Posted on 11/24/16 at 5:27 pm to 3TimeAllParish
Just 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.
Posted on 11/24/16 at 7:28 pm to 3TimeAllParish
Rub 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 11/24/16 at 7:29 pm
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