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| Crispy Pork Tenderloin w. Fried Apple Rings |
Ingredients
1/4 cup flour
2 large eggs, beaten
2 1/4 cups panko [Japanese bread crumbs] or dry bread crumbs
coarse salt
freshly ground black pepper
Two 12 ounce pork tenderloins, each sliced in half lengthwise and pounded 1/8 inch
thick
1 large Granny Smith apple, cored and cut into 8 rings
1 1/3 cups peanut oil, for frying
1 lemon, cut into 4 wedges
Method
Preheat the oven to 250°.
Put the flour, beaten eggs and panko in three separate shallow dishes. Mix a pinch of
salt and pepper into each dish. Season the pork generously with salt and pepper.
Dredge each piece of pork in the flour, shaking off any excess. Dip the pork in the
egg, letting any excess drip back into the dish, then roll it in the panko to coat. Set
the pork on a baking sheet. Repeat to coat the apple rings.
In a large skillet, heat 1 cup of the peanut oil until a pinch of panko dropped in
bubbles rapidly. Add 2 pieces of pork and fry, turning once, until golden brown all
over, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining
2 pieces of pork. Transfer the pork to a rack set over a baking sheet and keep warm
in the oven.
Add the remaining 1/3 cup of oil to the skillet. When the oil is hot, add the apple
slices and fry them until golden brown, about 2 minutes per side. Drain on paper
towels. Place the crispy pork and apple rings on a platter, garnish with the lemon
wedges and serve
1/4 cup flour
2 large eggs, beaten
2 1/4 cups panko [Japanese bread crumbs] or dry bread crumbs
coarse salt
freshly ground black pepper
Two 12 ounce pork tenderloins, each sliced in half lengthwise and pounded 1/8 inch
thick
1 large Granny Smith apple, cored and cut into 8 rings
1 1/3 cups peanut oil, for frying
1 lemon, cut into 4 wedges
Method
Preheat the oven to 250°.
Put the flour, beaten eggs and panko in three separate shallow dishes. Mix a pinch of
salt and pepper into each dish. Season the pork generously with salt and pepper.
Dredge each piece of pork in the flour, shaking off any excess. Dip the pork in the
egg, letting any excess drip back into the dish, then roll it in the panko to coat. Set
the pork on a baking sheet. Repeat to coat the apple rings.
In a large skillet, heat 1 cup of the peanut oil until a pinch of panko dropped in
bubbles rapidly. Add 2 pieces of pork and fry, turning once, until golden brown all
over, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining
2 pieces of pork. Transfer the pork to a rack set over a baking sheet and keep warm
in the oven.
Add the remaining 1/3 cup of oil to the skillet. When the oil is hot, add the apple
slices and fry them until golden brown, about 2 minutes per side. Drain on paper
towels. Place the crispy pork and apple rings on a platter, garnish with the lemon
wedges and serve
