Crispy Pork Tenderloin Fries
Easy Homemade Crispy Pork Tenderloin Fries! Perfect with a Cold Beer! ♥
Pork tenderloin is exceptionally tender and lean, making it ideal for frying. This recipe uses a classic three-step coating of flour, egg, and breadcrumbs to create an irresistibly crispy exterior and a moist, juicy interior – the perfect ‘Crispy Outside, Tender Inside’ (Geot-ba-sok-chok). The addition of curry powder helps eliminate any gamey odors from the pork and eggs, resulting in a flavorful fried dish without the need for extra spices like pepper. Enjoy these crowd-pleasing pork tenderloin fries, which are perfect for kids and a fantastic accompaniment to beer.
Pork Tenderloin Fry Ingredients- 600g pork tenderloin
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 2 tbsp curry powder
- 2 pinches salt
Cooking Instructions
Step 1
Gather your six essential ingredients for the pork tenderloin fries: pork tenderloin, flour, curry powder, eggs, salt, and panko breadcrumbs. The pork tenderloin should be trimmed of excess fat. For convenience, choose pieces that are already elongated and ready to use. No need to rinse or pat dry the meat before proceeding.
Step 2
Slice the pork tenderloin into pieces about 1cm thick. Cutting them into bite-sized or two-bite pieces will make them easy to eat.
Step 3
Think of slicing the pork tenderloin similar to how you might prepare scallop meat – aiming for a delicate, pleasant texture.
Step 4
Prepare your dredging stations: Mix 1 cup of flour with 2 tablespoons of curry powder in one shallow dish. In another dish, whisk 2 eggs with 2 pinches of salt. Have 2 cups of panko breadcrumbs ready in a third shallow dish. It’s best to have the flour and panko in wide containers so you can easily coat the pork pieces. The curry powder is excellent for masking any slight gamey odors from the pork and eggs, so you won’t need additional spices like pepper.
Step 5
Begin the coating process. First, thoroughly coat each pork tenderloin piece with the flour and curry powder mixture. Gently shake off any excess flour.
Step 6
Next, dip the floured pork into the beaten egg mixture, ensuring it’s fully coated. Let any excess egg drip off.
Step 7
Finally, press the egg-coated pork into the panko breadcrumbs, making sure to cover it completely. Gently press the breadcrumbs onto the pork to help them adhere well for a crispier finish when fried.
Step 8
Preheat your frying oil to 170°C (340°F) for about 3-4 minutes before you start frying. Maintaining a consistent oil temperature is key to achieving perfectly fried results. Carefully place the coated pork tenderloin pieces into the hot oil and fry for approximately 5 minutes at 170°C.
Step 9
The pork tenderloin pieces are light and may float initially. Fry them until they turn from a pale color to a beautiful golden brown. This typically takes at least 5 minutes. Avoid overcrowding the fryer, as this can lower the oil temperature and result in greasy fries.
Step 10
Select one of the thickest pieces of fried pork tenderloin and cut it in half to check for doneness. You’ll see that it’s cooked through beautifully, remaining moist and tender inside.
Step 11
Arrange the crispy pork tenderloin fries on a plate. Today, we’re serving them with cheese mustard and ketchup for dipping. They are also delicious with sweet and sour sauce (like tangsuyuk sauce) or sweet chili sauce. These fries are not tough and are loved by children, making them a versatile dish. They are especially wonderful served as a snack with a cold beer!
