Your Recipe for the Week:

Regional cuisine ala JQP
“The Hoosier Breaded Pork Tenderloin”

INGREDIENTS:
1 1/2 pounds pork tenderloin
2 large eggs
1/4 cup whole milk
1/2 cup Italian-style dried bread crumbs, table spoon of corn meal
1 pinch garlic powder
1 teaspoon course black pepper
salt to taste
vegetable oil or lard

DIRECTIONS:
Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until very thin.

Preheat deep fryer or skillet up to medium high heat .

Beat eggs and milk together and pour into a shallow dish or bowl. Set aside.

In a separate dish or bowl combine breadcrumbs with spices. Crush and mix all together. medium high heat.

Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture.

When oil is hot, add coated tenderloin to skillet or fryer and fry until golden brown on both sides, or it floats to the top

(Or if you what some thing fancy try this don’t cook it through and place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 160 degrees F (70 degrees C).)

Serve with: Beer, dill pickles, onions, spicy mustard, and/or Hot pickled eggs.

Original recipe yield: 4 servings.