pork tenderloin is frequently on sale - buy one get one free - and they freeze well.
they come two tenderloins to a package -
for two, half of one tenderloin is plenty; so I trim, cut & freeze the two wholes in four pieces.
the picata reference is to thickness; I've cut thicker pcs and pounded them thin - I think just cutting them thin to begin with is a better approach. one tip - these are still semi-frozen. out of the freezer into the fridge to thaw for roughly 24 hrs; leaves the center still softly frozen.
so the unveil:
slicing
slices get a light salt&pepper; on a plate; back in fridge for 2 hrs
a flour bath - tiny pinch of salt, onion powder + garlic pwder to taste
the frying - these take 50-70 seconds per side, adjust heat to get slight browning but overcooking is not recommended. they come out fork tender - no knife required.
the batch
plated; home made spaetzel & veggies.
I set off to do a nice lemony sauce, but turned my back a the flour in the pan burned,,,, so none of that.....
they come two tenderloins to a package -
for two, half of one tenderloin is plenty; so I trim, cut & freeze the two wholes in four pieces.
the picata reference is to thickness; I've cut thicker pcs and pounded them thin - I think just cutting them thin to begin with is a better approach. one tip - these are still semi-frozen. out of the freezer into the fridge to thaw for roughly 24 hrs; leaves the center still softly frozen.
so the unveil:
slicing
slices get a light salt&pepper; on a plate; back in fridge for 2 hrs
a flour bath - tiny pinch of salt, onion powder + garlic pwder to taste
the frying - these take 50-70 seconds per side, adjust heat to get slight browning but overcooking is not recommended. they come out fork tender - no knife required.
the batch
plated; home made spaetzel & veggies.
I set off to do a nice lemony sauce, but turned my back a the flour in the pan burned,,,, so none of that.....