How to Prepare a Breaded Pork Tenderloin Sandwich
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- Опубликовано: 12 ноя 2011
- Giant pork tenderloin sandwiches like this are popular in my mother's Illinois home, but hard to find in Oklahoma. Cook tenderloins in a deep fryer filled approximately 3/4 full of oil and preheated to 375 degrees F. Cook one at a time. When tenderloin floats to top of fryer, turn and cook for an additional 2-3 minutes. Drain on a paper towel before eating. Top with your favorite sandwich condiments. My mom likes ketchup and pickles. Use very fresh buns--it will make a difference!
I actually prefer my tenderloins pan-fried in a little butter or olive oil. Cook on medium-high for about five minutes, or until bottom is golden brown, then turn the tenderloin. Reduce to low heat and cook for and additional 2-3 minutes.
You can save oil from the deep fryer. Allow to cool, then use a cheesecloth and a funnel to strain oil back into the original container. Store for up to 6 months in the refrigerator. 
Хобби
Those Grandkids will NEVER forget this Pop 👍
Thanks for posting the proper way to make breaded tenderloin. Well done Chef Doug!
Thank you for teaching this I will use the knowledge right.
Fantastic! Tried your recipe and they came out great the first time. Just like the ones I used to eat at HyVee in Iowa. Thank you very much!
Love me some Hyvee pork tenderloins . They used put them on sale 4 for 5 bucks at the meat counter and I’d take them home and fry a couple up and freeze the rest for later.
Thank you! My kids and grandkids have been missing my husband’s pork tenderloins, he passed away. These look just like his, going to give it a try ❤️
I haven't made tenderloins since I lived in Illinois 7 years ago. Figured I'd brush up on my technique and stumbled across your video. Well done Chef Doug! They were a big hit with my Minneapolis friends.
I've lived in Iowa my whole life and eaten many tenderloins. I've never pounded out my own though. Giving it a shot tonight.
Fantastic!! I'm from Illinois where this sandwich is popular and now I live in Las Vegas where no one has ever heard of it!! Thanks so much!!
There is a bar in Henderson that sells them, owner is from Illinois. It’s called Hammers
Thank you! My foster dad used to make these he was from Illinois, he passed away a year ago. & I've been wanting to make them for my husband.
Made these tonight! Followed your recipe to. “T” they are excellent! We’re from Indiana! Can’t beat a good Indiana BPT !!! Thank you for sharing.
Made your Tenderloins for Dinner Last Night, They were amazing , thank you so much!
This guy is the man!
Thank you for showing me how to cut my pork loin. I'm going to cook for my wife an Iowa pork tenderloin. I'm from Iowa, and I miss them since I moved to Idaho
Loved watching you make these delicious Giant Tenderloins. We are Indiana family. And your looked perfect! Thanks for sharing!
I did exactly this and it was excellent!!
Thanks for posting I now feel confident to give it a go
Awesome...this is just the video I needed. I can't wait to make them next week.
Best tenderloin recipe! Thanks
Indiana native here. I have made and eaten many a pork tenderloin. Your recipe looks great and probably tastes great also, but is truthfully not a Breaded Tenderloin. It is a Breaded Pork Loin. I have used both Pork Loin and Pork Tenderloin, and can usually tell the difference by whether the meat is very tender or just a bit tough. Pork Loin is the tougher of the two. Both are very good, but using Pork Loin is not really a Breaded Pork Tenderloin.
Also, I would suggest adding some seasoning to the flour, such as Salt (though the crackers will add that), Pepper, Garlic powder, Onion Powder and maybe a bit of cayenne powder (not much).
I applaud you for using Ritz or Ritz type crackers instead of saltines. Much better tasting.
Very popular in Indiana, all the tenderloin restaurants try to outdo each other! Our son lives in Nashville, TN and is always looking for a tenderloin when he comes home to Indiana. Thanks for the instruction! The local FFA is having a fund raiser this weekend and it will be all-you-can-eat fish OR tenderloin!
I always make it a point to eat a tenderloin sandwich when I go home. They are so good!
thank you sir...i now have the ultimate recipe for the ultimate sandwich! You Rock!
thanks for the video I must make these now
Did y’all use seasoning of any kind??
Making them tonight, we are in Colorado, never had them before. Can't wait! Thanks for the video!
What did you think of it?
I'm in Colorado as well but I was born on Illinois and I remember eating these as a kid. Gonna make some next weekend.
@@mariochesser7849 They were delicious! They are a new family fav!
Try them with pork rinds, instead of breading. It'll make them carb/keto frieldly
@@mariochesser7849 Such a great idea! Thanks!
locked, cocked, and ready to rock!
Connective tissue. Good explanation for silver skins
I would make the first slice to butterfly at 1/2" then cut all the way through another 1/2" for the cut so you don't need to hold the 1" slice to cut in half.
Champion!
Looks great. The recipe is something that I will definitely try. But, how do you cook it. I know you fry it but what kind of oil? Do you fry it on the stove or in a deep fryer? What temp is the oil when you put it in the pan? Do you season either the crackers or the flour with anything? What do you put on the sandwich (mayo, 1000, etc.) Sorry for all the questions but the recipe he makes looks amazing and I don't wanna screw it up.
Looks good!! Nine eggs but how much milk, please?
Where did you get that smacker from ?
We do have these in Illinois. Hardees even used to sell them. Getting hard to find now though.
Culvers still sells them here in Wisconsin.
The "REAL DEAL!!!" (funny too!!!)
can you pre -cook these & then freeze to reheat?
Thanks Grandpa Doug!
That's a lot of sandwiches! Do you freeze them?
cut, freeze, thaw, pound, bread, cook?
❤
Why can't this be downloaded?
Are those actually tenderloins or loin? They look large for tenderloins. Great video either way
I got a big one on sale today. I am looking for tips. I think I want to do the whole tenderloin like this and freeze it. TIPS?
do like what he did to prepare them and put how much u want in freezer bags and freeze
Where did you get that beater?
its a norpro meat pounder and u can get them on amazon
He looks kinda like John Daily
I've heard pork tenderloin, then I heard some use pork loin. Is there a difference ?
Best part was when he went full Alex Jones.
Loin and tenderloin are two different cuts
How many porkloins did that hippo eat before saving one for the camera i wonder..
Still no word on how to cook. Pan fry, need a quart of some kid of oil, temperature?
Traditionally deep fried in canola oil, but I pan fry with olive oil
I think you are confused? That looks like a pork loin to me...... NOT a pork tenderloin. TheReaper!
That is not tenderloin its pork loin
pier2107 "tenderloin" in this instance refers to the name of the sandwich, not the cut of meat
+pier2107 Yup...
pounding out a loin makes it a tenderloin.
That's a loin, not a tenderloin. either works for me.
What a painful video to watch.
Did you even bother to season those?!
Not a tenderloin, no matter how many times you call it that. But thanks for the recipe and video anyway.
that is not a tenderloin, that is a loin. tenderloin is a completely different part of the hog. why does it always get called tenderloin?
rixills It's what the sandwich has always been called in Iowa.
Because by pounding out and thinning the cut of loin, you are making it tender, thus it is a tender loin sandwich.
It is not a tenderloin. Just a loin.
@@robertwest1981 It's an Iowa thing, I know, I was an Iowan for 44 years
@@mariochesser7849 Hoosier thing too.
It’s a pork LOIN not tenderloin. Come on people, please be smarter.
Here you are again. Geez...get a life.
Chris LaValle get a brain.
@@alexblaze8878 You get a brain, people say things different in different regions. Your way is not always right for everyone else. It's a pork tenderloin sandwich where I'm originally from so grow up moron.
In Iowa and in Illinois we call it a tenderloin
It's called tenderloin on the package, idiot
Not tenderloin. That is loin. Not a true tenderloin. Get it straight. If you are a cook. You would have it straight.
If you pound it.... you tenderized it
It's what we Hoosiers call them, and I don't see us changing the name any time soon. You'll just have to deal.