The flavor was great especially served with a honey mustard sauce. I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! Instructions are easy to follow (there is a little too much breading in the recipe but just use small amounts at a time). salt too. This one from America's Hometown, Hannibal, Missouri. Add comma separated list of ingredients to include in recipe. Remove each piece of pork from the marinade, letting the excess drip off. In a second dish, pour in the water and stir in the bouillon. 21.3 g

"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

This salad of peppery arugula and ripe figs would wake up … I top it with my Mustard Pork Garnish recipe I have on site. I'm sure 1 cup would've have been enough. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Serve on a hamburger bun with your choice of condiments. Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. relives a lot of stress when beating your meat.

It didn't come out perfectly because I had the temperature of the pan a bit too high but I will try again!

I only turned once to allow the crumbs to stick-on medium heat; about 3 minutes on each side. © 2020 Discovery or its subsidiaries and affiliates. I would have never thought to cook these in olive oil, and it gave a wonderful flavor to them.

They were great.

In a shallow bowl, mix together all purpose flour, seasoned salt and black pepper until blended. Simple and delicious. both tender and delish. Slice the pork tenderloin into 3/4 inch thick pieces. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. made this was wonderful will make again very soon Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. This was so good! Information is not currently available for this nutrient. Dip each slice in the bouillon water and then in the cracker meal. Thanks for the recipe! Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Great recipe.

Really good! I used fresh bread crumbs as that s what I had. beat the meat first to about 1/4 inch thick than bread and fry. Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. both tender and delish. I will definitely make this again.

I didn't cut the tenderized pork cutlets into strips, but rather left them whole, in 4 pieces.

Set aside. I pounded out the meat first to tenderize although I'm sure it wasn't necessary. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs. Deep fry in a fry daddy or deep fryer at 375°F until golden brown. seriously delicious!

Your daily values may be higher or lower depending on your calorie needs. I cut the panko by 1/3 and still had lots left. Percent Daily Values are based on a 2,000 calorie diet. I seasoned the meat before I rolled in the crumbs. Beat eggs and milk together and pour into a shallow dish or bowl. 1 (1 pound) pork tenderloin, cut crosswise into 1/2-inch thick slices. This is a keeper! Three of the cube variety work w), Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw. beat the meat first to about 1/4 inch thick than bread and fry. Open like a book.

Cut the pork tenderloin into 3/4 inch slices. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

Drain on paper towels. I didn't have any Panko so I used the crumbs from two slices of bread and left them spread out on a plate all day to get really dry and crunchy (it's hot in my kitchen). The actual amount of the breading consumed will vary.

Great addition to my recipe box!! Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.

made this was wonderful will make again very soon Put the flour in another dish. Cut the pork crosswise into 4 equal pieces. Cut the pork crosswise into 4 equal pieces. Info. Will definitely make this again soon. beat the meat first to about 1/4 inch thick than bread and fry.

Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet. It tasted fine but WAAAAYYYYY overshoot on the breadcrumbs I ended up throwing out at least one or so cups worth, Congrats!

In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. great that it's so quick and made with things I always have in my kitchen. Fig and Arugula Salad.

I dredged the meat in egg whipped w/a bit of water before coating. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Cover with the bun tops. 360 calories; protein 23.6g 47% DV; carbohydrates 39g 13% DV; fat 17.7g 27% DV; cholesterol 49.1mg 16% DV; sodium 307.2mg 12% DV. made this was wonderful will make again very soon

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Spread both halves of each bun with mayonnaise and mustard. Add the pork, cover and refrigerate at least 4 hours or overnight.

only note is that it usually takes a bit longer to cook than it says in recipe but that may be due to my stove and pans.

I made this tonight and my whole family loved it!

I did add 1/2 tsp. I followed the recipe exactly and it turned out perfect! My husband and I really enjoyed this recipe!

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I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! Amount is based on available nutrient data. (Pan frying works equally well). Mix all together. both tender and delish. Add a piece of pork and a few pickle slices. Add comma separated list of ingredients to exclude from recipe. All rights reserved. Dip tenderloin slices in the crumb mixture to coat both sides. Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. I added a little plain bread crumbs to the Panko also to get it to stick a little better-it worked well.

Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. love love love this! Nutrient information is not available for all ingredients. The pork was so flavourful and tender. It was so good and quick to make. In a large skillet heat oil over medium high heat. 7 %, pork tenderloin (cut into 3/4 inch slices), saltine crackers, made into meal (use a blender or processor), (I use Maggi brand chicken & tomato but any brand or flavor will do. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Cut the pork tenderloin into 3/4 inch slices. Most people won't think twice about serving basic cornbread when is on the table. thickness