Pork Tenderloin Cutlets

  • Posted by a hidden member.
    Log in to view his profile

    Jun 12, 2010 9:34 PM GMT
    OK, so, a person can eat only so many chicken breasts before starving from no variety! I've begun to read some posts that are saying that pork tenderloin can compete on the macro-nutrient level with even skinless chicken breast, so I decided to buy some pork tenderloin cutlets.

    Now, all I need is a recipe. Anyone got a good one?

    Thanks!
  • LJay

    Posts: 11612

    Jul 06, 2010 10:41 PM GMT
    Use a cubing hammer to lightly amcerate and then put it in a large bowl of breading. Use the heel of your hand to pound it out thin, turn over and repeat.

    Fry and either serve as a cutlet or use in a sandwich.
  • Posted by a hidden member.
    Log in to view his profile

    Jul 07, 2010 3:23 AM GMT
    LJay saidUse a cubing hammer to lightly amcerate and then put it in a large bowl of breading. Use the heel of your hand to pound it out thin, turn over and repeat.

    Fry and either serve as a cutlet or use in a sandwich.


    Oops! There went healthy and low fat. icon_lol.gif

    Just kidding, it's not that bad unless the breading ends up being thicker than the meat and holding more fat than a sponge.

    I use a light dredge of flour and a quick dip in some "scrambled egg" to make it "piccata" style in a non-stick pan with a touch of olive oil. Put a good deal of "Italian seasoning" in with the flour to give it more flavor.

    Eat well! Be Well!
    Alan
  • LJay

    Posts: 11612

    Jul 07, 2010 4:45 AM GMT
    That'll work, GAMRican.

    Did not mean to put fear in the hearts of the fat phobic.

    You are right that FRY does not necessarily mean deep fat and that a little oil in a non-stick skillet (the best being a well seasoned cast iron pan) will do the trick. Also, lest some fear, the big bowl with the breading is because the thing will spread to two or three or four times its original footprint and so you end up with a little breading on the meat and a lot left over.
  • Posted by a hidden member.
    Log in to view his profile

    Jul 07, 2010 4:52 AM GMT
    I love pork loin as one of the most lean cuts of meat you can find, and very tasty to boot.

    I usually make a very simple crock pot stew of pork and beans. Take one 16 ounce bag of mixed dry beans, about a pound of pork loin, one half white or yellow onion, salt and pepper lightly, fill with water until covered. Let it simmer on low for about 8 hours. You have delicious low fat lunches for a week or more.
  • Posted by a hidden member.
    Log in to view his profile

    Jul 07, 2010 4:55 AM GMT
    grill them. where I come from, that is the best sandwich around. I can't wait to have a grilled tenderloin sandwich when I visit my hometown.
  • dmuel84

    Posts: 1

    Jul 07, 2010 4:59 AM GMT
    brining and grilling is also another good option. look for a recipe by alton brown on the food network. the brining helps to prevent the pork from getting dry, which it has a tendency to more than chicken breast.