HOOSIER BREADED PORK TENDERLOINS

HOOSIER BREADED PORK TENDERLOINS image

Provided by @MakeItYours

Number Of Ingredients 9

30 Ritz crackers
1/4 cup all purpose flour
2 eggs
1 tsp salt
1/2 tsp ground black pepper
3 boneless pork tenderloin slices
Vegetable oil
3 sandwich buns (the cheap stuff)
Suggest toppings: Sliced cheese, lettuce, tomato, pickles, ketchup, mustard, mayonnaise

Steps:

Lay a piece of plastic wrap over a slice of pork tenderloin, and pound out with a meat mallet until it is ¼ inch in thickness. Repeat for each slice of pork tenderloin.
Crush the Ritz crackers in a re-sealable plastic bag, using a rolling pin. You'll want a breadcrumb-like consistency. Transfer the crumbs to a plate.
Combine the flour, salt, and ground black pepper, and transfer to a separate plate. Whisk two eggs in a bowl.
Dredge each slice of pork tenderloin through the flour. Next dip each side into the whisked eggs.
Then, cover with the cracker crumbs. Be sure each step is completed on each side of the pork tenderloin. (Discard any leftover cracker crumbs, flour mixture, and whisked eggs.)
Heat vegetable oil in a 12-inch skillet to 350-375 degrees Fahrenheit. Using tongs, gently place a pork tenderloin into the hot oil. Cook for about 2-3 minutes (until golden brown on the bottom), then turn halfway through cooking. Cook another 2-3 minutes. The tenderloin is finished when the internal temperature reaches 160 degrees Fahrenheit, checking with a meat thermometer.
Remove the tenderloin from the pan using tongs. Allow the grease to drain from the pork tenderloins on a paper towel-lined plate. Repeat frying for each tenderloin-best to give plenty of room in pan.