Sunday, May 20, 2012

Fried Breakfast Tenderloin

Fried breakfast tenderloin with or without dipping in flour? We like both equally!

By now you all have heard me go on about vacuum sealing meats bought in bulk and repackaging them for meals. When Andy buys whole pork loins, he will cut 1/2 inch pork chops for grilling and 1/4 inch for breakfast chops. If you've bought a pork loin, you know you will end up with a bunch of odd ball pieces. They're the perfect biscuit size. He'll put about 10 pieces per pack and the three of us can pretty much take care of them.

When the weekends roll around, we love to get up and fix a huge "country" breakfast. This morning we opted for the flour dredged variety along with fried country eggs and biscuits with honey. Man, that stuff was good!

Preheat your skillet on medium heat. Barely cover the bottom of the skillet with oil.

While the skillet heats up, put about 1/2 cup four in a quart size ziplock bag. Drop meat pieces in and shake. Make sure all sides get covered.

Do not overload your skillet! I like to cook the thickest pieces first. Place them in the skillet and season with a little salt and pepper. After 4-5 minutes, check the bottom of one of the pieces and see if it's turned a nice golden brown. If so, turn and cook until the next side is done (about 3-4 minutes). Place on a paper towel lined dish as they are done. Be careful to not overcook. You don't want them to be tough.

If you have to add a little oil to the skillet after cooking the first batch, add the least amount you think you may need in slowly and let it reheat before adding additional meat.



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