Fried Pork Tenderloin
Fried Pork Tenderloin Super Crispy & Easy Homemade! Perfect as a Snack with Beer! ♥
Pork tenderloin is known for its tender texture and lean meat, making it an excellent choice for frying. This recipe uses a classic three-step coating of flour, egg, and panko breadcrumbs to achieve a wonderfully crispy exterior and a juicy, tender interior – the perfect ‘crispy outside, tender inside’ (Geot-ba-sok-chok). The addition of curry powder skillfully eliminates any gamey odors from the pork and eggs, resulting in a richly flavored fried dish without the need for extra spices like pepper. Enjoy these universally loved pork tenderloin fries, which are perfect for children and an exceptional accompaniment to beer.
Bahan Fried Pork Tenderloin- 600g pork tenderloin
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 2 tbsp curry powder
- 2 pinches salt
Instruksi Memasak
Step 1
Gather the six essential ingredients for your fried pork tenderloin: pork tenderloin, flour, curry powder, eggs, salt, and panko breadcrumbs. Ensure the pork tenderloin is trimmed of excess fat. For ease, choose pieces that are already elongated and ready for cooking. There’s no need to rinse or pat the meat dry before you begin.
Step 2
Slice the pork tenderloin into pieces approximately 1cm thick. Cutting them into bite-sized or two-bite portions will make them easy and enjoyable to eat.
Step 3
When slicing, think of achieving a texture similar to that of scallop meat, aiming for pieces that are pleasant to bite into.
Step 4
Prepare your dredging stations: In one shallow dish, mix 1 cup of flour with 2 tablespoons of curry powder. In another dish, whisk 2 eggs with 2 pinches of salt until well combined. Have 2 cups of panko breadcrumbs ready in a third shallow dish. It’s best to use wide containers for the flour and panko so you can easily coat the pork pieces. The curry powder is highly effective at masking any slight gamey odors from the pork and eggs, meaning you won’t need to add other spices like pepper for flavor.
Step 5
Now, let’s start the coating process. First, thoroughly coat each sliced 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 is fully coated. Allow any excess egg to drip off.
Step 7
Finally, press the egg-coated pork into the panko breadcrumbs, making sure to cover it completely. Gently press the panko onto the pork to help it adhere well, ensuring a crispier result when fried.
Step 8
Before you begin frying, preheat your frying oil in a pot to 170°C (340°F) for about 3-4 minutes. Maintaining a consistent oil temperature is crucial for perfect frying 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 on the surface initially when added to the oil. Fry them until the coating changes from a pale color to a beautiful golden brown. This usually takes at least 5 minutes. Be careful not to overcrowd the pot, as this can lower the oil temperature and lead to greasy fries.
Step 10
Select one of the thicker fried pork tenderloin pieces and cut it in half to check if it’s cooked through. You’ll see that it is perfectly cooked, remaining moist and tender on the inside.
Step 11
Arrange the crispy fried pork tenderloin on a plate. Today, we’ve opted to serve them with cheese mustard and ketchup for dipping. They are also delicious when paired with sweet and sour sauce (like tangsuyuk sauce) or spicy sweet chili sauce. They are not tough and are well-loved by children, making them a versatile dish. They are especially wonderful enjoyed as a snack with a cold beer!
