Fried Pork Tenderloin Medallions
Servings: 6
Ingredients
- 2 pork tenderloins
Dry Rub
- 1 tsp salt
- 1 tbsp onion powder
- 1 tbsp sugar
- 1 tsp onion powder
- 1 ½ tsp black pepper
To dredge
- 1 egg
- ½ cup milk
- 1 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp ground sage
- ¼ cup oil for shallow frying
For the sauce
- 1 tbsp of the residual frying oil
- ½ cup finely chopped onions
- ¼ cup brown sugar
- 1 tbsp vinegar
- ¼ cup ketchup
- ¼ cup honey
- 1 tbsp molasses
- ½ tsp ground allspice
- 3 pinches of salt
Instructions
- Remove the silver skin from the tenderloin
- Mix the dry rub ingredients together and season the tenderloins place in a zipper bag and store overnightin the refrigerator
- Take out the pork and allow it to come to room temp before frying (about 30 minutes)
- Heat the oil to medium high heat
- Slice the tenderloins into ½ inch thick medallions
- Beat the egg and milk together
- Combine flour, salt, blackpepper, onion powderand sage into a zipper bag
- dredge the pork medallions in the seasoned flour, then dp into the egg mixture and back into the flour
- shake off the excess flour and fry in oil, 2-3 minutes per side until they are golden brown
- set aside todrain on a paper towel, repeat until all the medallions are fried.
- Remove the excess oil reserving about 1 tablespoon
- Sauté the onions in the oil, then add sugar, vinegar, ketchup honey, salt, allspice and molasses
- Allow the sauce to thicken and deepen incolour
- Pour out and set aside.
- You can toss the pork medallions in the sauce or serve it on the side as a dipping sauce
- For the kids serve with some mac and cheese ad a side of fruit
