Texas Tenderloin

TEXAS TENDERLOIN

 

   The first place I ever ate a Tenderloin Sandwich was at a restaurant I worked at, as a teenager in Indiana. Nowadays they call this sandwich the “Texas Tenderloin,” made pretty much the same way we made it back then.

   As an adult, I used to wait in anticipation for the County Fair to begin each year, just to eat their Tenderloin Sandwiches. This recipe is so easy to make, that I no longer wait for the Fair, I make them myself.

   They can be served on a flour tortilla as a wrap, or on bread or bun. However, I make them large, so a tortilla wrap works best, then top them off with mayo, lettuce, and tomato.

   The second use for this recipe is to fry them as instructed below, whip up some mashed potatoes and creamy gravy, corn on the cob, and coleslaw on the side, and you have yourself a hearty meal. Either way, it's scrumptious!

 
Texas Tenderloin
 
Ingredients:
6 thick boneless tenderloin, pounded down to ¼ inch
Salt and pepper
1 sleeve of club crackers
3 eggs, beaten
Canola oil for frying
Lettuce
Tomato slices
Mayo
 

Directions:
   You'll be cooking the tenderloin 2-3 at a time, so heat the oven to 200 degrees in order to keep the them warm while you cook the rest of them.

   Put the crackers in a zip up bag. Close bag, getting all the air out, and smash crackers down with your hands. Then with a rolling pin or mallet, crush the crackers into fine crumbs. Put into a bowl. Set aside. In another small bowl, beat the eggs with a fork. Set aside.

   Pound the 6 tenderloin with a mallet to ¼ inch thickness. Salt and pepper both sides of meat.

   Heat ¼ inch of oil in large skillet on medium/high heat. You’re ready to fry when you drop a pinch of cracker crumbs into it, and it sizzles. Reduce heat to medium and dip the seasoned tenderloin into the beaten egg, then into the cracker crumbs.

   Fry in oil, 2 or 3 at a time, until they are golden, 3-4 minutes on each side. Remember, they are thin, so you don’t want to overcook them, or they will be dry. When golden and crispy, remove from oil and place on paper towels to drain off excess oil, then put them in the oven, in a baking pan, to keep them warm while you’re frying the other ones.

 Serves 6.

 
Suggestions:
  • I usually buy a pork sirloin roast, slice the meat against the grain, into ½ inch slices, then pound them down to ¼ inch thick. I save money in the process.
  • You can use saltine crackers and they work fine. I use club crackers because they are buttery. Take your pick.

About hamata123

I have always been an avid cook, seeking new ways to create dishes that have that old-fashioned, home-cooked taste, and created with timely style. My husband and I are retired and travel in an RV, to see all the things we missed while we spent the last 50 years working. I have plenty of time now to spend on sharing with you my collection of recipes, some old, some new, some borrowed, some glued to each other, where I have spilled part of the recipe on them because I have used them so much:) I hope you enjoy the recipes as much as I have enjoyed putting together this website.
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