I just finished our breaded pork tenderloin dinner and I am ready to take on all comers. I think I figured out the secret for a superb tasting tenderloin and I owe it to Jean Anne Bailey, owner of Nick's Kitchen, with an assist from the Brickyard Crossing and a little of my own.
For starters I bought a fresh pork tenderloin and cut as much of the fat out as I could. I tried two different butterfly cuts and then just pounded a chunk without butterfly cutting it. The butterfly cuts tended to elongate on me no matter how I cut them. Pounding a chunk came out rounder. I wanted a thickness of about 3/8 inches. The picture is a pounded chunk to 3/8 inches. In the future I'll keep it simple and just pound chunks about 2-1/2 inches long.
I created a marinade consisting of buttermilk, eggs, flour, a tablespoon of dry mustard, a pinch of salt, pepper, garlic powder and Emeril's Original Essence seasoning. I let the tenderloins marinate overnight. Both Nick's and Brickyard say to use buttermilk. The overnight came from Nick's Kitchen. I think buttermilk is the secret. It transforms the tenderloin.
This time I breaded the tenderloins with Panko Japanese Bread Crumbs. I put the crumbs in a pan, put the tenderloin straight from the marinade on the crumbs, fluffed some crumbs on top and pressed the tenderloin into the crumbs until it was thoroughly coated. The Japanese bread crumbs is a Brickyard suggestion. The Japanese bread crumbs have a lightness and fullness similar to processed saltine crackers but seem less bland to me.
I deep fried at 360 degrees F a little over 3 minutes or until golden brown. This is the result. My wife thinks it is the best she has tasted.
Davydd's Home Tenderloin 3/12/2006