Pork Loin Slice Recipe needed

iasue
iasue Posts: 46 Member
in Recipes
My husband loves breaded port tenderloin sandwiches but of course they are so totally not healthy. I have been trying to find a recipe for a way to make mine without frying and the breading, but of course when I do a search the only thing that comes up is pork loin chops or pork tenderloin roast, neither of which this is. This is probably part of a pork tenderloin, but its sliced and then pounded really thin in order to bread and it and fry it into a pork patty (for lack of a better explanation). Midwest gals, I'm sure you know what I'm talking about.

Does anyone have a good recipe for a pork tenderloin that isn't breaded and fried? I'm desperate here - its going to either be never buy it for my husband again or just get him one and make something completely different for me, which is kind of a pain in the butt.

Replies

  • ballito
    ballito Posts: 81 Member
    Can't help with a recipe but I was looking on slenderkitchen.com the other day and there are a couple of pork tenderloin recipes on there. Hope this helps.:smile:
  • msbunnie68
    msbunnie68 Posts: 1,894 Member
    you could try breading it still but spray lightly with a low calorie oil spray and bake it in the oven until the crumbs brown up.
  • Hichiko
    Hichiko Posts: 97 Member
    I tend to toss my pork chops/loins/whatever into a slow cooker with some seasoning. Usually takes about seven hours, but it comes out super-tender. I almost always go the sandwich route with them, too.
  • Railr0aderTony
    Railr0aderTony Posts: 6,803 Member
    look for a pork Cutlet, that will be the closest you will find. But honestly let the guy have his tenderloin. No food is bad in moderation. and Breaded Tenderloins are delicious with mustard and pickles

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    God I miss the midwest.
  • rjmelton
    rjmelton Posts: 37 Member
    I "bread" my chicken in crushed up pork rinds, cracklin, chichirrones, pick your regional dialect here. I don't see why those won't work in your situation as well.. it cuts out all of the carbs and you can use the spicy ones to add extra flavor!
  • iasue
    iasue Posts: 46 Member
    Thanks for all the suggestions! I did end up coating mine in egg whites and a little flour then baking it vs frying (I did fry my husbands so he was happy). I don't think I'll make a habit of eating them, but the guilt of having it was enough to get my *kitten* off the couch after dinner and going for a 2.25 mile walk. LOL
  • sprintto50
    sprintto50 Posts: 410 Member
    iasue-Don't feel guilty. If you did what you said with the egg whites and flour, you hardly added any calories. I make a chicken cutlet by dipping it in egg white, then panko bread crumbs seasoned with whatever suits my fancy. I spray it with Pam a bit then bake it in a hot oven. It comes out really well, and the extra calories are so worth it. That method would work with the pork tenderloin slice. Remember that pork tenderloin is very lean in it's own right, too, so is a good choice for this treatment.
  • MistressPi
    MistressPi Posts: 514 Member
    I "bread" my chicken in crushed up pork rinds, cracklin, chichirrones, pick your regional dialect here. I don't see why those won't work in your situation as well.. it cuts out all of the carbs and you can use the spicy ones to add extra flavor!

    RJ, do you dip the meat in eggs or something else first to make the pork rinds "stick"?

    I make skinless chicken and fish filets by spreading them with mayo, sprinkling on crushed pork rinds, and baking them in a hot oven. I also bake them in salsa and they turn out very good.

    I pan fried some 1/2"-thick pork loin chops this morning as part of my breakfast. I used no breading. The chops were cooked before they browned, and I just rescued them before they turned tough. Barely. They were a LITTLE overcooked. After a total of only 6 minutes in the pan. What's a better method (not using the slow cooker) of cooking these for breakfast?

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