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23.3.16

PARMESAN ENCRUSTED BREADED PORK TENDERLOINS


As the name says, tenderloin is a tender cut of pork, though it can be a little on the dry side. Fat gives flavour and moisture to everything and that is why tenderloin tends to be served with some type of sauce. Slow frying adds both flavour and moisture to drier cuts of meat and the parmesan cheese gives yet another layer of flavour. Use real flaked parmesan cheese; the “parmesan” granules sold from the dairy case are not suitable.




Parmesan Encrusted Breaded Pork Tenderloins

250 g pork tenderloin
2 eggs, lightly beaten
1 cup large flaked parmesan cheese
2/3 cup flour
grape seed oil for frying

  • Slice a small section of pork tenderloin.
  • Tenderize the slices with a meat mallet.
  • Next, season the slices with salt.
  • Set out a bowl of lightly beaten eggs, a bowl of large flaked parmesan cheese and a bowl of flour.
  • Dip the tenderloins into the eggs first coating both sides.
  • Next, dip them into the parmesan coating both sides.
  • Finally dip them into the flour coating both sides.
  • Add 1/2 inch of grape seed oil to a large non-stick skillet.
  • On medium heat, slow-fry the tenderloins until evenly browned on both sides.
  • Drain on paper towels and serve immediately.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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