- 1 cup beer
- 1 quart skim milk
- 10 (1 pound) pork tenderloins
- 3 cups crushed crackers
- 2 cups flour, plus 2 cups
- 1/2 cup ground black pepper
- 1/4 cup chopped garlic
- 1 teaspoon salt
- 2 teaspoons white pepper
- 4 cups fresh bread crumbs
In a large bowl, combine beer and milk. Add pork and marinate pork for 1 hour, minimum. Refrigerate if marinating for longer.
Preheat a deep fryer or a large pot of oil to 370 degrees F.
In a large bowl combine the crackers, 2 cups flour, pepper, garlic, salt, white pepper, and bread crumbs. Remove pork from marinade and coat lightly with plain flour. Dip in marinade and coat with breading mix. Deep fry tenderloins until golden brown and cooked to desired temperature, about 5 to 10 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Rob Sabatini
Recipe courtesy of Paul Young