Can you can you deep fry a pork tenderloin?
Absolutely! I deep fry a turkey every Thanksgiving, so I'm always trying
to maximize the use of my fryer and peanut oil, before I clean it up
and put away. As it turns out, pork tenderloins are great when cooked
in the deep fryer and are quick and easy to prepare.
What's unique about my fried tenderloin recipe?
It's all in the preparation... specifically the slicing
or cutting step BEFORE frying. You want to make shallow cuts along
each side of the raw pork. This forms V-shaped pockets allowing the fryer
oil to reach more of the meat while cooking. This extra surface area adds more "crispy
goodness" to the outside of the tenderloin!
Make cuts along the pork tenderloin, about 1/3 through and spaced
2-inches apart (do not slice though entirely).
Flip, and repeat the step above, staggering the cuts in between
the slices on the other side.
Marinate the pork tenderloins in your chosen marinade for at
least 2 hours or overnight in the refrigerator.
Preheat the deep fryer to 350°F.
Remove the tenderloins from the marinade, allowing any excess
to drip off, and coat them with cracker meal or breadcrumbs.
Place the tenderloins in the fryer basket and cook for approximately
5 minutes per pound or until the internal temperature reaches 145°F.
Once done, remove from the deep fryer and let them rest for
5 minutes before slicing.
Serve with your favorite sides for a crispy and juicy, pork
meal.
Coat
the pork tenderloins with cracker meal or breadcrumbs Fry
the tenderloins for 5 minutes per pound (internal temperature of 145°F).
Let
the pork rest for 5 minutes before slicing.
Patrick's deep fried pork tips:
Before frying, try coating the pork with a mix of flour and cracker-based
breading. This blend will crisp to a golden brown crust to seal
in the natural moisture of the pork tenderloin.
