Cut thin, run through a tenderizer, season your flour with salt, pepper, Tony’s, and garlic powder, dip in milk, then flour and then deep fry. You can feed a damn army with just one loin.
You can just pound it flat - start with 1" slice, pound down to 1/4 inch, then do that breading and fry. Should look like this
It’s my wife and kids’ favorite thing that I grill.
That pig had pointy elbows and buns that are too large.
I agree. We do those like the OP said and make sliders on Hawaiian rolls
Yes they are. Sams club has some marinated chicken thighs in a three blister pack that are great as well.
No way, those are a staple in my house. Though I usually go the Kroger route, whatever brand that is.
If I'm by myself I blow in Sam's, get what I came for and blow out. When I go with my wife (rarely) I stay longer because she shops. If you take your time and shop a bit they have some good stuff in their grocery area.
Sam’s is where I get pork belly. They really have improved their grocery and meat departments in the last 10 years. The kids like eating their frozen chicken bites that taste pretty much just like Chick Fil A
Moved to St Louis for my first job after graduating from State and was introduced to "pork steaks". Regardless of who it was, you weren't going to a cookout that didn't feature pork steaks on the grill with Maull's BBQ sauce and Busch beer. 40 years later, still enjoy grilling up a pork steak occasionally.
I do pork steaks in the summer. That’s about the only time I can find them in the store.
I do those all the time (Hormel ones too) The Black Peppercorn or Garlic Asiago ones are top notch.
Guy from just south of St Louis introduced me to pork steaks. He said he’d never eaten a beef ribeye until he moved to Ms. All a pork steak is is a Boston butt sliced so it stands to reason that they are cooked the same way.
I was going to post that. Fried tenderloin sandwich is the best way to eat that. They have them in Iowa, Indiana, Illinois, Missouri. Pound it out flat,
Walmart's Freshness Guaranteed brand Asiago Peppercorn is very tasty. They usually run larger than the Smithfield. I cook one or two per week for meal prepping.
There’s a gas station here that fries tenderloins in the morning and you put it on a biscuit. Theyre usually gone by 7:30.
Central Iowa says hi. The Devil likes to smoke his meats. I mean obviously I like fire. That being said, I love a pork tenderloin. Over the years I have tried to inject them, stuff garlic into them, wrap them in bacon along with prosciutto, and none of these things turns out better than the simple method. My simple method is rub them down just like I do my pork butts, then smoke them at 225 over peach wood. Then all I do is slice them really thin and serve it. Usually make some kind of homemade bbq sauce to go with them with the main ingredients in that being ketchup, honey, molasses's, and a few other things.
