Pork Tenderloins Or Country Fried Steaks Recipes

DEEP FRIED PORK STEAK

Steps:

• Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).
• In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat.
• One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.

COUNTRY-FRIED STEAK

Steps:

• In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.

COUNTRY FRIED STEAKS

Steps:

• In shallow dish, place 1/2 cup Bisquick mix. Into small bowl, pour buttermilk. In another shallow dish, place bread crumbs. Coat beef steaks with Bisquick mix. Dip each coated steak into buttermilk, then coat with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet; cover with foil to keep warm.
• In same skillet, cook onions over medium heat 5 to 7 minutes, stirring occasionally, until tender.
• In tightly covered container, shake 3 tablespoons Bisquick mix and the half-and-half until blended. Pour into onions in skillet. Cook over low heat 2 to 3 minutes, stirring occasionally, until gravy is thickened. Pour gravy over steaks; sprinkle with parsley.

COUNTRY FRIED STEAK

Steps:

• Whisk together the egg and milk in a shallow bowl; set aside.
• Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
• Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

COUNTRY-FRIED PORK STEAK

Steps:

• In a shallow bowl whisk together flour, pepper and seasoned salt. In a separate shallow bowl whisk together 1/2 cup milk, hot sauce and eggs. Pat steaks dry with a paper towel and season with salt and pepper, if desired.
• Dredge steaks in flour mixture then dip in egg mixture, letting excess egg drip off. Return steaks to flour mixture and turn to coat. Set aside.
• Heat 1/4 inch of oil in a large heavy-bottomed pan over medium-high heat until shimmering. Working in batches, fry steaks until golden brown and cooked through, 3-4 minutes per side. Place steaks on a paper towel-lined plate and cover with foil.
• Remove all but 3 tablespoons of oil from pan and warm over medium heat. Add remaining flour and cook, whisking constantly, until mixture turns deep brown, 4-5 minutes. Whisk in remaining milk, pepper and garlic powder. Simmer, stirring occasionally, until thickened, 5-7 minutes.
• Top steaks with gravy and chives and serve with vegetables of choice.

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE

Steps:

• Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
• Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

CAJUN STYLE COUNTRY FRIED PORK STEAKS

Steps:

• In a shallow bowl combine one cup flour and all seasonings.
• In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy.
• Dip meat into flour mixture, then in milk mixture, and then back into flour.
• Repeat step 3 for the rest of meat.
• Heat oil in skillet until hot but not smoking.
• Cook meat until lightly browned on each side, about 5 to 7 minutes.
• Remove steaks and keep warm.
• Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture.
• Bring to a boil and cook for 2 minutes.
• Serve over meat.

COUNTRY PORK STEAK

Steps:

• Large skillet, medium heat.
• Cook onion in the oil; push to one side.
• Trim extra fat from steaks.
• Coat with flour.
• Brown well on both sides in skillet.
• Stir in undiluted soup.
• Add mushrooms and their juices.
• Add rest of the ingredients.
• Cover and simmer 1 hour or until meat and veggies are tender.
• Serve and enjoy.

COUNTRY-FRIED STEAKS

Steps:

• Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. , In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks. , Meanwhile, for gravy, melt butter in a small saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks.