Friday, February 19, 2010

Crispy Breaded Pork Tenderloin with Country Pepper Gravy & Asparagus with Lemon Garlic Butter

I was at Sam's Club this morning for a few essentials and saw this in the freezer section (yes, I'm the weirdo taking pictures of the freezer) - Fattening, bland, deep fried & only 10 pieces for $11. I can do better.
Pork tenderloin is $2.97/lb there. I always get the big pack that has 4 tenderloins in it. It runs about $12.
The gravy uses things that you always have on hand (or should!)

Ingredients for Pepper Gravy
2 tbsp butter (or margarine)
1 clove garlic
a handful of diced/minced onion
1 tsp kosher salt
2 cups of 2% milk (you can use 1% or whole, but I don't recommend using skim because it is fat free and makes a really watery, kind of gross gravy. I've tried. I'm all for low fat, but this needs some fat)
1-2 tsp black pepper (I use 2 because we like it SPICY!)
2 tbsp flour

Ingredients for the Crispy Pork
1-2 pork tenderloins (you will get 5-6 pieces from each loin, but they will be a hit and you may want to make extras)
2 eggs
1/4 cup milk
1 tsp salt
1 cup flour
2-3 cups of seasoned breadcrumbs

Plastic wrap, olive oil & a meat mallot (or big mug) are needed also.

Ingredients for Lemon Garlic Butter Asparagus
Fresh or Frozen Asparagus
2 tbsp lemon juice
1 clove garlic
1 tbsp butter/margarine

Let's start with the gravy, shall we? Get a small saucepan hot on medium heat. Add the butter, minced garlic, salt & onions. Cook until the onions are soft & it smells amazing. Add 2 tbsp of flour and make a roux. Let it cook a minute or two. Slowly add & whisk in the milk until it's smooth. Bring to a boil. It will thicken. Add pepper & incorporate well. Groooovy is done.

Time for the pork! Lay out a large piece of plastic wrap on the counter. Slice your tenderloin into about 2" medallions. Place on the wrap & top with another piece. No yucky mallot or hands!  You want to pound the meat (hehe) across the grain (so it's standing up on it's end) - it will be very tender this way. They should be nearly transparent - about 1/4" thick.  Have a plate next to you so you can stack 'em up like flapjacks.

I can't afford a Blackhawks jersey, so I wear my husband's old Barrington hockey jersey that says "McGurn" on the back. Dorky, but it's hockey season & I love the sport.

Put a skillet on medium heat on the stove. Combine the eggs & milk in a shallow dish. Put your flour on one plate (or in a ziplock baggie) and the breadcrumbs on another plate. Assembly line time.  Flour both sides & shake off the excess. Egg bath & then a dip into the breadcrumbs.

Add about 1/2" of olive oil to your hot skillet.  Time to take the pork to the hot tub!

They cook quickly so keep an eye on them. I only do 2 at a time. Flip it when it's golden brown & cook another minute or two. Set up a place with a layer of paper towels so as they finish you can lay them down to drain the excess oil.

On to the asparagus!  I cheated and used frozen because it's what was in the freezer. I just microwaved it with a tbsp of water to steam it. You can use fresh and just steam it on the stove too.
The special thing is the dressing.   Get a microwave safe cup and add the lemon & butter. Lightly press a clove of garlic just so it breaks a little, not so it's pulverized, and toss it in the cup as well. The last minute that the veggies are microwaving, I toss in the mixture also. When the timer goes off, both are done. Drain the asparagus, give it a sprinkle of salt & pepper...then toss the sauce on there. There will be extra, but I like it to get a nice coating on it before moving it to the plate.

Dinner is DONE!!!
Oh. My. Goodness. I promise you. Waaaay better than that frozen pre-packaged stuff at Sam's Club and it makes a bigger quantity for about half of the price. Enjoy!!!

Just a little reminder: if you scroll up to the top of your page, you can click Share to share the recipe on Facebook with your friends so we can ALL save money & eat well.

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