a breaded tenderloin to crow about

RRP

Ok - so this isn't necessarily a BGE recipe but I wanted to share it anyway. All my life my home made tenderloin sandwiches have been made with pork whacked with a toothed mallet to flatten and spread them out a bit. Then I have always just made a wash of milk, an egg as a binder and then cracker crumbs as the coating. My results have always been edible being hidden inside a bun, but most often the coating was gummy at best and did not adhere to the meat very well.

Then on Tuesday along came the Nov/Dec Cook's Illustrated with a crispy pan-fried pork chop recipe. I read it and thought - hey I could use this for tenderloin sandwiches! Basically the secret is in using cornstarch as the binder instead of an egg and then using cornflake crumbs as the breading. It also recommended using buttermilk in lieu of milk, but since so little is needed and I had none I just used 1% milk.

I'm here to crow about my new tenderloin sandwiches. This is a keeper!

vidalia1

I use this site as my go to guide...they are deelicious..I fry them on my small BGE in a wok...it works great. These sammiches are a favorite in the fall & winter at our house.

RRP

Thanks, Kim, that's a great idea - what size wok for a small?

vidalia1

I am not sure...it is a really old wok (20+ years). It is the kind of wok that has the ring that sits on the stove but it fits perfectly on the small. It sits right on the gasket.

And it has a lid so I can pop popcorn on it as well...ohhhh kettle corn.....

500

Found the recipe, with added spice rub. Thanks for finding this;

http://www.cooksillustrated.com/recipes/detail.asp?docid=26381

BobS

I'll bet that you could cook then directly on the grate. I have done something very similar with chicken.