Homemade Pork Tenderloin
Adapted from Food Network and Better Homes & Gardens Serves: 4-8
- 2 pounds center-cut boneless pork loin
- 2 eggs
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 sleeves saltine crackers
- 2 cups flour
- Vegetable oil for frying
- Trim off fat and cut the pork loin crosswise into 4 pieces. Slice each piece horizontally until almost in half, but don’t cut all the way through. One at a time, open each piece like a book, spray with a mist of water and place between 2 pieces of plastic wrap. Pound flat to 1/4 inch thick with a mallet.
- Whisk the eggs, buttermilk and spices in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours.
- Crush the crackers into coarse crumbs and transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip back in the buttermilk, and coat with the crumbs.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350 F. Fry until golden, about 3 minutes per side. Drain on paper towels.
Nutrition information: 678 calories; 31.5g fat; 893mg salt; 35.8g carbohydrates; 56g protein.