Marianne Martinez
Deep-fried pork tenderloin sandwiches are a popular dish in the Midwest, and they can be made in a deep fryer. The process involves pounding the pork loin flat, dredging it in a breading of flour, cracker crumbs, or breadcrumbs, and then frying it. Before frying, shallow cuts can be made along the sides of the pork to create V-shaped pockets, allowing the oil to reach more of the meat and adding extra surface area for a crispier texture. The internal temperature of the deep fryer should be maintained between 350°F and 375°F to ensure the breading does not become soggy and the meat cooks evenly. The pork tenderloin is then fried for approximately 2 minutes per side or until it reaches an internal temperature of 145°F. Frozen chicken tenderloins can also be cooked in a deep fryer, but the process may vary slightly.
| Characteristics | Values |
|---|---|
| Temperature | 350–375°F (177–191°C) |
| Internal Temperature | 145°F (63°C) |
| Cooking Time | 5 minutes per pound |
| Preparation | Make shallow cuts along each side of the raw pork to form V-shaped pockets. Marinate in the refrigerator for at least 2 hours or overnight. |
| Coating | Flour, cracker meal or breadcrumbs |
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What You'll Learn
How to cut the tenderloin
To cut a tenderloin, you will need a very sharp boning or fillet knife. A small, thin paring knife will also work, but it is harder to use because the blade is shorter. You should also ensure that you are working on a clean surface and have a paper towel to hand.
Firstly, open the package in the kitchen sink to avoid messy spills from the liquid and meat proteins that drain from the meat. Hold the package as upright as possible and carefully pull the tenderloin out, allowing the liquid to stay inside the bottom of the package. Discard the package and the liquid inside or drain it down the sink.
Next, you will need to remove the silverskin. Silverskin is a tough layer of white, shimmery connective tissue that runs along the tenderloin and will not break down during cooking. To remove it, pull up some of the silverskin at the narrow end of the tenderloin and then use your knife to cut along the silverskin, separating it from the meat. You may be able to pull off some of the silverskin with your hands, but be careful not to remove any of the meat.
Now, trim off the wing and protruding pieces of meat at the butt end of the tenderloin. Follow the natural curve of the meat and separate the centre muscle from the wing. Cut off the thin and narrow ends of the tenderloin that are too small to be made into a steak. You can save these pieces for other recipes, such as beef stew or steak stir fry.
You should now be left with the centre of the tenderloin, which is ready to be cut into steaks. Cut the centre into 1.5-inch or 2-inch steaks. You can now season your steaks and cook them, or vacuum seal them and save them for later.
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Marinating and seasoning
Marinating:
Before you begin, it is important to note that you should always defrost your frozen pork tenderloin in the refrigerator overnight before marinating it. Never marinate frozen meat as it can lead to uneven thawing and bacterial growth. Once the tenderloin is thawed, you can start the marinating process:
- Choose your marinade: A good marinade for pork tenderloin typically includes a combination of wet and dry ingredients. Wet ingredients such as olive oil, soy sauce, Worcestershire sauce, honey, mustard, lemon juice, and vinegar form the base of the marinade. Dry ingredients like minced garlic, chopped parsley, rosemary, garlic powder, salt, and pepper add flavour and aroma. You can also experiment with other ingredients like brown sugar, chilli, or maple syrup to add a unique twist.
- Prepare the marinade: Combine your chosen ingredients in a measuring jug and whisk them together until well blended. You can adjust the quantities of each ingredient to suit your taste preferences.
- Marinate the tenderloin: Place the thawed tenderloin in a large resealable plastic bag or a freezer-safe container. Pour the marinade over the meat, ensuring that it is fully coated. Seal the bag or container and place it in the refrigerator. Marinate the pork for at least one hour, but preferably overnight or for up to 24 hours. The longer it sits in the marinade, the more flavourful and tender it will become.
- Optional freezing step: If you want to prepare your marinated tenderloin ahead of time, you can freeze it. Place the marinated tenderloin in a freezer-safe container or bag, removing as much air as possible. Label it with the date and freeze for up to three to five months. When you're ready to cook, thaw it overnight in the refrigerator before proceeding with the cooking steps.
Seasoning:
After removing the tenderloin from the marinade, you can add additional seasoning before coating it with flour or breadcrumbs and placing it in the deep fryer:
- Pat the tenderloin dry: Use paper towels to gently pat the surface of the tenderloin, absorbing any excess marinade. This will help the seasoning adhere better to the meat.
- Season generously: Sprinkle your desired seasonings onto the tenderloin. You can use a simple combination of salt and pepper or create your own blend of spices. Be generous with the seasoning, as some of it will be lost during the frying process.
- Coat with flour or breadcrumbs: After seasoning, coat the tenderloin with a layer of flour, cracker meal, or breadcrumbs. This step helps to seal in the moisture and creates a crispy, golden crust during frying.
Remember, the marinating and seasoning process is a great opportunity to infuse your tenderloin with flavours that you enjoy. Feel free to experiment with different ingredients and spices to create a unique and personalised dish.
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The best oil to use
When deep frying, it's important to choose an oil with a high smoke point. A smoke point is the temperature at which a given oil will start to smoke. The hotter the oil gets, the more it breaks down and eventually starts to smoke. If you cook with oil heated past its smoke point, it will give your food a burnt flavour.
Most deep frying is done at around 350°F to 375°F. Therefore, you should stick to oils with smoke points of at least 400°F. This rules out most unrefined oils, like extra virgin olive oil, unrefined coconut oil, vegetable shortening, and lard.
Some oils with high smoke points include:
- Refined sunflower oil
- Safflower oil
- Canola oil
- Avocado oil
- Peanut oil
- Vegetable oil
- Corn oil
- Rice bran oil
- Soybean oil
- Light or refined olive oil
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Cooking time and temperature
When cooking frozen tenderloin in a deep fryer, it is important to get the temperature and timing just right to ensure the meat is cooked through and the coating is crispy, not soggy.
Firstly, preheat your deep fryer. The ideal temperature range for cooking pork tenderloin is 350–375°F (177–191°C). If you are cooking chicken tenderloin, the temperature should be set to 375°F.
For pork tenderloin, the cooking time will be approximately 5 minutes per pound or until the internal temperature reaches 145°F (63°C). You can use a fast, accurate instant-read thermometer to check this. The exterior should be a golden brown colour. Once cooked, remove the tenderloin from the deep fryer and let it rest for 5 minutes before slicing.
Chicken tenderloin will take around 3-5 minutes, flipping halfway through. You do not need to flip chicken tenderloin halfway through if cooking in a deep fryer. The chicken is done when it reaches an internal temperature of 165°F. It should be crispy and golden brown.
It is important to note that cooking times may vary depending on the size of your air fryer and the thickness of your tenderloin.
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Reheating and storing
Reheating:
- Frying Pan: Reheating your tenderloin in a frying pan is a quick and easy method. Use a lid to trap the moisture and prevent the meat from drying out. Regular, cast iron, or non-stick pans can be used, but ensure you have a lid that fits. Avoid reheating in an uncovered pan, as this will result in dry meat.
- Oven: Preheat your oven to a lower temperature, around 125°F to 200°F. Place the tenderloin in a roasting pan, optionally adding a small amount of liquid to create a moist environment. Tent the meat with aluminum foil to prevent drying and heat until the internal temperature reaches your desired level of doneness. This method takes about 20-30 minutes, depending on the size and starting temperature of the tenderloin.
- Sous Vide: For even reheating, try the sous vide method. Fill a container or large pot with water and set the temperature to your desired level of doneness (125°F for rare, 130°F for medium-rare). Place the tenderloin in a vacuum-sealed or heavy-duty plastic bag, ensuring it is airtight. Submerge the bag in the water bath and reheat for 45-60 minutes.
Storing:
- Refrigerator: Store your leftover tenderloins in an airtight container in the refrigerator. They will stay fresh for up to 2 days.
- Freezer: If you have a larger quantity of leftovers, consider dividing them into single-size portions and freezing them in vacuum-sealed bags. When it's time to reheat, simply drop the bag into boiling water. This method ensures your tenderloin will remain juicy.
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Frequently asked questions
The ideal temperature range for cooking tenderloin in a deep fryer is 350–375°F (177–191°C). This temperature ensures the breading does not become soggy and the meat is cooked perfectly.
For pork tenderloin, cook for 5 minutes per pound or until the internal temperature reaches 145°F (63°C). For chicken tenderloin, cook for 3-4 minutes on each side or until the internal temperature reaches 165°F.
For pork tenderloin, make shallow cuts along the sides of the meat to create V-shaped pockets. This allows the oil to reach more of the meat and adds extra surface area for a crispier texture. Marinate the pork tenderloin in your chosen marinade for at least 2 hours or overnight in the refrigerator. Before frying, coat the pork with a mix of flour and cracker-based breading to add a golden brown crust. For chicken tenderloin, season the meat with salt and pepper, dredge in flour, and dip in an egg mixture before dredging in a chip mixture.
