I'm new to the board
A little history: One of the first food memories I have from childhood that I can vividly remember is eating a tenderloin sandwich sitting on a little spinning stool in Woolworth's Dime Store in Illinois when I was around three years old. That was 45 years ago. I ate probably a 1000 tenderloins up home before moving down South. I've been down here in Texas about 34 years now and can't believe that no one has yet opened a restaurant named 'Tenderloins' down here for all of us YANKEES!
Finally after 30 years trying off and on down here in Texas I made the perfect breaded pork tenderloin sandwich this evening!
I've tried various recipes over the years with ingredients such as buttermilk, Japanese Panko bread crumbs and a bit of corn meal, etc. and they NEVER tasted like the ones I grew up on in central Illinois.
Tonight I found the secret.
I bought the pork tenderloin meat that comes 2 in a package.
Cut them into 8 pieces - then butterflied each small piece.
Pound out the pork tenderloin piece to less than 1/4 inch.
Make a batter of regular milk, egg, and a little bit of flour mixed in to thicken the batter just a little bit.
Let the meat set in the mixture in the fridge for a few hours (overnight is not necessary in my opinion IF you have a good piece of meat to begin with)
Heat aprox. 3 to 4 inches of vegetable oil
When you take it out of the refrigerator mix up the batter a little because the flour will settle to the bottom of the container - and make sure the meat is evenly coated with the batter.
Dredge the meat in CRACKER MEAL - Nabisco puts out a box that costs less than $3
I put the meat back into the batter and cracker meal a second time pressing the meat down with my fingers to get it covered well.
I don't have a thermometer so I waited till the oil started to bubble a bit (make sure it is hot enough or the first one will not crisp up enough) then put in one breaded tenderloin at a time and let it fry for aprox. 4 to 5 minutes until 'medium' golden brown (I turned my over after 2 1/2 minutes). The poor little bun looked so tiny - and the tenderloin was almost as big around as the paper plate. I salted mine on the plate and added mustard and a couple pickle sliced to the bun. Then it tasted exactly right!
The texture and taste is EXACTLY like the ones that *Palanskys* (spelling?) distributes to the restaurants in the Ottawa - LaSalle/Peru - Peoria area in Central Illinois.
This really hit the spot since I have not been back up home for four year!
* Using the CRACKER MEAL that is crushed to almost a 'sand' consistency I believe is the secret for success.
Nabisco's is perfect, so my search is over!