Recipe courtesy of Indy's Historic Steer-In
Recipe courtesy of Indy's Historic Steer-In
Hoosier Pork Tenderloin
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- Level: Intermediate
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1156
- Total Fat
- 73 g
- Saturated Fat
- 9 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 46 g
- Cholesterol
- 96 mg
- Sodium
- 1009 mg
- Level: Intermediate
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1156
- Total Fat
- 73 g
- Saturated Fat
- 9 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 46 g
- Cholesterol
- 96 mg
- Sodium
- 1009 mg
Ingredients
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Directions
Special equipment:
a meat mallet; a deep-fry thermometer- In a medium bowl, add the flour, garlic and onion powders, pepper and seasoning salt and stir with a wire whisk until blended.
- Place each pork chop, one at a time, between two pieces of plastic wrap. Pound with a meat mallet until 1/4 inch thick.
- Heat the oil in a skillet to 325 degrees F.
- Dip each pork chop into the buttermilk, then dip into the breading mix. Gently place the pork chop into the hot oil. Fry until golden brown, then turn and repeat on the other side, about 4 minutes per side. Place on paper towels to drain.
- Place each pork chop on a bun and add mayonnaise, lettuce, tomato, mustard, pickle and onion, if using.
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