Beer Battered Pork Tenderloin Fries Recipes

EASY CRISPY PORK TENDERS OR PORK FRIES

Steps:

• Pour two to three inches of oil in a cast-iron skillet or heavy-bottomed stockpot or saucepan. If you have a deep-fryer, you could use that in place of the frying pan. If using the pan, place over medium high heat and bring oil to 375°. Line a plate with several layers of paper towels and set aside.F
• Whisk together the milk and egg in a medium sized mixing bowl. Whisk together the flour, salt, pepper, crushed red pepper flakes, and nutmeg in a large mixing bowl. Set these aside.
• Slice the pork chops lengthwise into paper thin strips, about 1/8-inch thick at the thickest points. Separate the slices and toss in the flour mixture until the strips are coated evenly in flour. Lift and shake the excess flour from the strips and lay out in a single layer on a clean baking sheet lined with parchment paper.
• Working with one strip at a time, dip it into the milk and egg mixture, lift and allow the excess liquid to drain off, then toss once again in the flour mixture before carefully lowering into the oil. Repeat until you have a single layer of the pork fries in the hot oil.
• Let the pork strips fry for about 3 to 5 minutes, or until the breading is crispy and the internal temperature of the pork reaches at least 145°F at it's thickest part on an instant read thermometer. Use tongs to transfer to the paper towel lined plate. Repeat with the rest of the pork.
• When the pork fries or crispy pork tenders are fresh from the fryer oil, sprinkle lightly with kosher or sea salt. Serve immediately with the dip of your choice.

BEER BATTERED PORK

Steps:

• In a large bowl, mix all ingredients except pork.
• mix until all ingredients are combined into semi-thick batter.
• add the pork to the batter, five or six pieces at a time. Take care to coat each piece with batter.
• Carefully add the battered pork to a deep fryer or a pot of oil set at 375 degrees. Do not crowd the pan.
• Fry until puffed up and a golden brown. Using a food thermometer, the internal temperature must be at least 145 degrees.
• Drain on paper towels. Dip in my Garlic Aioli Sauce and enjoy!

BEER BATTERED PORK TENDERLOIN FRIES RECIPE

Steps:

• Heat oil in deep fryer or heavy skillet to 375°F.
• Slice pork tenderloin into strips that are roughly the length and width of a fast food French fry.
• Set up a dredging station with two bowls - 1 cup flour in the first one and 2 cups flour, 2 cups light beer and 1/ teaspoon ground black pepper in the second one.
• Coat each pork tenderloin strip in flour from the first bowl and then dip in beer batter mix from the second bowl.
• Fry in batches for 3 minutes or until a meat thermometer inserted into the pork tenderloin fries reads 145°.
• Drain on paper towels and serve with Sriracha mayo or your preferred dipping sauce.

BEER BATTER

Steps:

• In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

HOOSIER PORK-TENDERLOIN SANDWICH

Steps:

• Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
• Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
• Pulse the crackers into coarse crumbs in a food processor, then 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 in the buttermilk marinade again, then coat with the cracker crumbs.
• Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
• Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

BEER-BATTERED FRIES

Steps:

• Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
• In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
• Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
• Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

FRIED PORK CHOP

Steps:

• Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
• When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

FRIED PORK TENDERLOIN SANDWICH (A MIDWEST FAVORITE)

Steps:

• Cut the pork tenderloin into 3/4 inch slices.
• Pound the slices until each is about 1/4 inch thick.
• Place the cracker meal in a dish (aluminum pie pans work great).
• In a second dish, pour in the water and stir in the bouillon.
• Dip each slice in the bouillon water and then in the cracker meal.
• Coat well.
• Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
• Drain.
• Serve on a hamburger bun with your choice of condiments.

SOUTHERN PORK TENDERLOIN

Steps:

• Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
• Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

CRISPY PORK TENDERLOIN SANDWICHES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

BATTER FOR FRIED PORK

Steps:

• Mix all but soy sauce together.
• Cut meat in approximately 1/2" wide pieces for pork, season with your favorite seasonings.
• Shake a little bit of soy sauce and let meat marinate a few minutes.
• Dip meat in batter, fry in deep oil, temperature 375 degrees for 5-6 minutes till brown.
• Mix all but soy sauce together.
• Cut meat in approximately 1/2" wide pieces for pork, season with your favorite seasonings.
• shake a little bit of soy sauce and let meat marinate a few minutes.
• Dip meat in batter, fry in deep oil, temperature 375 degrees for 5-6 minutes till brown.
• Part of preparing time is the marinating and cooking is for all the meat.

BEER BRINED PORK CHOPS

Steps:

• Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.
• Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

FRIED BREADED PORK TENDERLOIN

Steps:

• Cut pork tenderloin into 1/2 inch slices.
• Pound to about 1/4 inches.
• thickness.
• Should be about 12 slices.
• In a pie plate,or medium bowl,beat egg with 4 tsps.
• of water,salt,rosemary,and pepper.
• Place bread crumbs on wax paper.
• With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
• Repeat until each piece is coated twice.
• Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
• Keep warm until all pieces are done.