Today's video is a staple in the midwestern state particularly in Indiana and Iowa and Missouri its a gigantic pork tenderloin sandwich. My husband Russell is a huge race fan and has always wanted to attend the Indianopolis 500 in person well he hasnt gotten there yet but today he is at least gonna get a taste of the food from the race. Its crunchy and tender and so flavorful yall definitely give this one a try! This recipe takes first at the checkered flag! #recipe #countrycooking #hoosierporksandwiches #indy500 #racingfood
#easyrecipe #countrycooking #southerncooking #countrystyle
Hoosier Pork-loin Sandwich
Butterflied boneless pork loin
2 eggs
2 cups of buttermilk
2 sleeves of coarsely crumbled saltine crackers
2 cloves of garlic
2 cups of flour
Salt, Pepper, Garlic Powder, Onion Powder, Cayenne pepper to taste,
Oil for frying
Cut pork crosswise to butterfly, stop about an inch from the side(open like a book) sprinkle with a little water and place in ziplock back and pound until flattened out to about ¼". Whisk the eggs, buttermilk, garlic and seasoning and pour over pork loins to refridgerate at least 4 hours, overnight is best. Mix flour, seasoning and saltines together and coat meat on both sides, then fry about 3-4 min on each side at about 360 degrees. Fry one piece at the time to avoid crowding. Drain on cooling grip or paper towel.
*TIPS*
Let meat come to room temperature before cooking, it will drop the temp in your hot oil if not!
I mixed my flour with the egg mixture to soak overnight( I seen several methods) then rolled it in the saltines and flour, it turned out perfectly 🙂
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