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Old 09-13-2011, 11:01 AM   #11
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I use thin sliced pork loin...cut in half and made into sliders on potato rolls. Yum!!!

I don't bread them.

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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Old 09-18-2011, 06:22 PM   #12
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I'll close out this chapter in things that were untried. It works!
The pork tenderloins, which were marinated overnight in a buttermilk, spice and flour mixture, really picked up a thick coating of the marinade. I put them directly into the breading mixture and let rest in the fridge for a couple hours on a cooling rack. They were deep fryed and the breading came out perfect. Not a speck missing. I can't say if pan frying them would have had the same results, what with flipping them and all.

I can only guess that the flour in the marinade, adding to its thickness, had something to do with skipping the first step in the usual dry-wet-dry breading method.

And no, no breading or mariande was saved for future use

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Old 09-18-2011, 07:32 PM   #13
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Can we assume they also tasted great?
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-18-2011, 07:38 PM   #14
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Very, very tender and wonderful taste. Not spicy or any one thing standing out, just over all good. I may actually add buttermilk to my arsenal and try some fried chicken marinated in it next... same way as the tenderloins, with the flour in the marinade.
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Old 09-18-2011, 11:15 PM   #15
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Considering the pic posted in the what's for dinner thread and your description I might have to try this. It sounds good.

Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
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