It's no secret we join with our Midwestern friends in our love of sausage gravy and biscuits . When serving pan gravy, as made in this recipe, it can easily be transformed by adding sausage, and served over fresh from the oven buttermilk biscuits. Of course, you can also serve gravy over chicken fried steak or chicken fried chicken, too. This simple country dish is not a weekly feature at our house, we consider it more of a treat. It's a meal that takes me back to my roots, and it's comfort food at it's best.
If you want to make full size sandwiches instead of sliders you could easily swap out the tenderloin for a pork sirloin and keep the rest of the recipe the same, but when it comes to sliders pork tenderloin medallions are the absolute perfect size.
This recipe calls for pork tenderloin to be cut down and pounded; we are using the tenderloin because the family pack came with enough that these were in the freezer. This recipe would work well with boneless pork chops too.
I use already cubed pork chops. For the covering on the chope. eggs wash, flour, egg wash and then I dip them in mashed up soda crackers like I do for chicken fried steak. Knead those soda cracker crumbs into the meat with the knuckles of you hand. Really Really good. I do this with my chicken fried steak and chicken fried chicken.
Homestead Recipes is a book about comfort food! The best kind in my opinion. This book has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies.
The pork tenderloin sandwich, also known as breaded pork tenderloin sandwich aka BPT, contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the states of Indiana, Illinois, Missouri and Iowa. The sandwich is claimed to have originated at Nick's Kitchen restaurant in Huntington, Indiana (near Fort Wayne).
The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun. There is a grilled variant of the Pork Tenderloin that omits the breading and grills the tenderloin instead of deep frying it.
A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork loin, hammered thin with a meat mallet. The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil. After cooking, the prepared Pork loin is then served on a hamburger bun, with the meat overhanging the bun considerably. The sandwich can be served with condiments such as mustard, ketchup, mayonnaise, lettuce, onions and pickles.
A variant of the fried tenderloin sandwich is made with a grilled prepared pork loin. Recipes for this variant appear from New England to South Carolina. The meat is seasoned, brined or marinated and cooked on a grill. After cooking, the meat is placed on a kaiser roll or hamburger bun and topped with condiments.
Homemade Pork Fried Rice is easy and worth it. Tender pieces of pork tenderloin, rainbow vegetables, and crispy rice frolicking in a sticky, savory sauce, this takeout classic is astonishingly simple to make and will reward you for the (minimal) effort.
Instead of defaulting to the usual Chicken Fried Rice or its cousin Quinoa Fried Rice with Chicken and Vegetables, I decided to switch it up and try making this pork fried rice using a lean pork tenderloin I discovered in our freezer.
For crispy pork fried rice that soundly beats take out in the texture department (while I have other gripes about takeout fried rice, the texture is quite spot-on), use cold, leftover cooked rice.
Chicken fried anything is always a favorite with us and these fried pork nuggets taste super scrumptious. And, adding them to the skewers definitely is fun and makes for engaging conversations around the appetizer table. This is a delicious appetizer that will get gobbled up in no time.
Great flavor and a beautiful dish with minimal effort. I used chicken broth for lack of white wine and it was delicious. A great alternative preparation for pork tenderloin. Will definitely make again.
If you typically cook pork tenderloin whole in the oven, pressure cooker, or crockpot, this recipe will be a great change of pace. While the other methods require minimal prep, this sweet and spicy pork is actually much faster (and possibly easier) than my other recipes like crispy pork tenderloin carnitas or Traeger smoked pork tenderloin.
Starting with the former, you could use another sticky sweetener like the honey in my spicy coconut ground chicken or another sugar free syrup. You could also try some brown sugar or zero-calorie Swerve Brown like in my bbq pulled pork tenderloin and Korean ground beef recipes.
I was tempted to do a stir fry like my chicken fried cauliflower rice, but I ultimately decided to keep things simple and served mine over white rice. You could definitely get more creative, though. The cucumber kimchi from my Asian ground turkey rice bowls or my Asian-inspired spin on Mexican street corn salad would both be great pairings.
I'm sure it would. You could even season the whole pork tenderloin and sear before adding to a slow cooker with the sauce ingredients if you wanted to go the extra mile. Let me know if you try it out!
Several factors come into play when choosing the healthiest meat selections. Certain cuts of pork and chicken are lean and healthy, while other cuts of either type of meat are less desirable. Preparation methods are also important. For example, grilled pork loin is leaner and healthier than fried chicken nuggets. No matter which type of meat you enjoy, opt for specific cuts to keep your fat and calorie intake to a minimum.
Lean cuts of meat are naturally low in fat and calories. If you want to feed your family lean types of pork, opt for tenderloin or loin chop cuts. These types of pork offer the flavor you crave, but are less fatty than some of the other parts of the pig. Chicken breast is well known for being lean and low in calories, but you have to remove the skin. Leaving the skin on the chicken adds excessive fat and calories to the naturally lean meat. Any of these lean cuts of pork or chicken offer approximately 45 calories, 1 to 3 grams of fat and 7 grams of protein per ounce, according to the American Dietetic Association.
Other portions of pork and chicken have a higher fat concentration. Pork cutlets, shoulder roast, bacon or sausage contain about double the amount of fat and calories as the lean cuts. Chicken breast with the skin intact and dark meat chicken also contain nearly double the amount of fat and calories as lean portions. These fatty cuts of pork and chicken offer about 75 calories, 5 to 7 grams of fat and 7 grams of protein per 1-ounce portion.
Both chicken and pork can be low in fat but skinless chicken breast is one of the leanest sources of meat protein. A 3-ounce portion of grilled skinless chicken breast has 128 calories, 2.69 grams of fat and 26 grams of protein. In comparison, 3 ounces of broiled pork tenderloin has 171 calories, 7 grams of fat and 25 grams of protein.
Keep your lean cuts low in fat and calories by using healthy preparation methods. Always trim away any extra fat before cooking. Grilling or broiling lean portions of pork or chicken does not add any extra fat or calories. Instead of coating the meat with oil, which has 45 calories per teaspoon, use non-stick cooking spray. Non-stick spray keeps the meat from sticking to your grill, without adding unnecessary fat. Season cuts of lean meat with ground pepper and dried herbs. These seasonings add plenty of flavor, but add minimal, if any, calories.
It remains remarkable a humble sandwich can ignite such passion. Whether it's battered, or breaded, thick, or thin, Iowans will travel long distances to sample superlative examples of the the classic pork tenderloin sandwich.
One of the oldest bars in Des Moines, the low-key but welcoming Kelly's Little Nipper has earned a loyal following for its no-fills menu of pub grub favorites, including pizza, burgers and bacon-wrapped tater tots. An under-the-radar hit is the giant-sized breaded tenderloin sandwich, served on large slices of French bread with a choice of chips, crinkle cut fries, deep-fried corn or homemade onion rings dipped in a vodka beer batter.
It\\u2019s economical and often massive\\u2014defined by a slice of pork pounded out until it\\u2019s as big as a dinner plate. It\\u2019s democratic. Many of the best versions come from bars and diners. It\\u2019s practical. Why eat schnitzel with a knife and fork when you can put it on a bun Most importantly, it\\u2019s darn good. You\\u2019ve never had a piece of fried chicken as tender as a golden-brown breaded pork tenderloin.
The breaded pork tenderloin sandwich\\u2014known to some fans as a BPT\\u2014isn\\u2019t exclusive to Indiana, though it likely originated there in the early 1900s. Iowa has its own Tenderloin Trail, and you\\u2019ll see examples from all over the country in lively and occasionally contentious Facebook groups including \\u201CPursuing Pork Tenderloin Sandwiches,\\u201D \\u201CNational Breaded Pork Tenderloin Sandwiches Group 24/7,\\u201D and \\u201CBreaded Pork Tenderloin Sandwiches, Hoosier Style!\\u201D
Still, it\\u2019s hardly mainstream. And if you don\\u2019t know better, the outrageous size of many pounded tenderloins might have you thinking that the sandwich is some kind of culinary joke, playing into regional stereotypes. So I reached out to an expert to get some local perspective. Julia Spalding is a lifelong breaded pork tenderloin fan and the diligent dining editor at Indianapolis Monthly. 153554b96e