Real Pork Tenderloins are one of those recipes that have been in my family for generations. Not only are they easy, but this is the perfect weekend dinner to share with your family and friends! Just don’t forget to plan ahead…they have to soak overnight.
Real Pork Tenderloins Recipe…
This recipe originally came from my grandma, my dad’s mom, who could make anything taste AWESOME! We are still trying to figure out some of her recipes, and she’s been gone for over 16 years. Thankfully, my Aunt Nancy wrote down the recipe for Real Pork Tenderloins for me back in 2002. My family loves these fried, buttery patties, and I know yours will, too!
Something you should know about this recipe…it uses the pork tenderloin, NOT the loin! There is a big difference between the cuts of meat, so please be sure to purchase the TENDERLOIN. I picked mine up from Aldi, but you should be able to find them at any grocery store. Just ask the butcher.
First, find a pork tenderloin you like. 🙂 Mine was one pound, which served the four of us nicely.
The next step is to slice the tenderloin into pieces…mine were about 2 1/2 inches or so wide. To butterfly each piece, slice down the middle of each section until you are 3/4 of the way thru. See how there is still a little bit attached? You should then be able to open up the tenderloin as shown above.
This part is my favorite, especially if I’ve had a frustating day. 🙂 Using the smooth side of a meat mallet, pound each tenderloin between plastic wrap until it is about 3/8-inch thick.
Soak in evaporated milk overnight. This makes the tenderloins extra tender.
The next day, bread the tenderloins in the crushed cracker crumbs. The MOST IMPORTANT STEP here is to roll the breaded tenderloins between waxed paper. This makes the breading stick during frying.
After frying, I stick these lovelies in the oven at 200 ℉ to keep warm while I finish the meal. I fried some sweet potato chips to serve with the Real Pork Tenderloins above, but you can serve whatever you want as a side. The centerpiece of this meal is definitely the tenderloins!
If you’d like some ideas for side dishes, you might try my Easy Glazed Fruit Salad, Roasted Dill Potatoes, Easy Oreo Ice Cream, or Rich and Easy Brownies.
I know this isn’t the healthiest of meals, but how often do you treat yourself? Everything in moderation, right? 🙂
Easy Real Pork Tenderloins
Notes
I use a pie plate when dipping the tenderloins into the crumbs, though a sheet pan would work fine, too. Be careful not to overcook, as the tenderloin is a lean piece of meat and will become tough.
Ingredients
- 1 (1 lb.) pork tenderloin, gristle removed
- 1 (15. oz) can evaporated milk
- 1-2 sleeves buttery crackers, like Ritz
- plastic wrap
- waxed paper
- oil for frying
- hamburger buns
- toppings of choice: sliced tomato, lettuce, sliced onion, dill pickle slices, mustard, ketchup, etc.
Instructions
- Be sure to remove any gristle from the tenderloin.
- Cut tenderloin into 4 or 5 slices, each approximately 3 inches wide.
- To butterfly each slice, cut again down the middle of the piece, leaving approximately 1/4 of meat still attached. Open piece so it lays flat and looks like a figure eight.
- Place each slice between two pieces of plastic wrap and pound with the smooth side of a meat mallet until the tenderloin is approximately 3/8-inch thick. Repeat for each tenderloin.
- Place tenderloins in a tight-sealing container. Pour evaporated milk over tenderloins, moving meat so all pieces are covered. Refrigerate overnight.
- When ready to serve, heat oil for frying to 350 ℉. An electric skillet works well for this.
- Using a plastic bag and rolling pin, crush crackers into fine crumbs.
- Dip tenderloins in cracker crumbs, being sure to coat evenly.
- Place dipped tenderloins between pieces of waxed paper and roll with a rolling pin, pushing the crumbs into the meat so they will stay during frying. Repeat for each tenderloin.
- Fry tenderloins until golden brown and meat registers 155 ℉. Drain on paper towels and keep warm in a 200 ℉ oven until all tenderloins are fried.
- Serve on buns with favorite toppings.
If you’d like to see what products I use for Real Pork Tenderloins, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!