Today on Good Food, Evan interviews Joanne Raetz Stuttgen, author of Cafe Indiana: A Guide to Indiana’s Down-Home Cafes and the companion book, the Cafe Indiana Cookbook. She says that Breaded Pork Tenderloin is a classic Hoosier dish. In her book she writes, “Ask any Hoosier foodie. There’s no single way to make a great BPT.” This particular recipe from the Cafe Indiana Cookbook comes from Newberry Cafe in Newberry, Indiana…
Breaded Pork Tenderloin (BPT)
2 cups flour
2 cups Marion-Kay Tenderloin Breading
4 cups milk
1 to 1 1/2 pounds boneless pork tenderloin
Pour about 3 inches of oil into a frying pan and heat to 350 degrees.
Put flour into a shallow pan and set aside. Put Marion-Kay Tenderloin Breading in a second pan. Beat eggs and mlk in a wide bowl and set aside.
Slice the tenderloin as thick or thin as you like, and then butterfly each piece. Using a hand held Jaccard meat tenderizer with retractable blades, or a very sharp-tined fork, pierce a slice of tenderloin three times on one side, then flip it and pierce three times on the other side.
Dip a slice of tenderloin in the milk mixture, then place it in the flour and push gently so that flour on the underside adheres. Turn the tenderloin over and do the same. Then, repeat the egg and milk bath and dredging, but this time in the breading.
Slide the tenderloin into the hot oil; it should be completely submerged. Cook for 3 to 4 minutes. Cut into the thickest part of the tenderloin to check for doneness. Serve hot on a bun with desired condiments and dressings.