Breaded Pork Tenderloin

Name: Breaded Pork Tenderloin
Ingredients: Take whole tenderloin; cut crossways in pieces two inches thick.; smash flat to about % inch thick.; Dip in egg; then in cracker or bread crumbs; and fry in fat as in frying chicken.

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. C. F. Bretholl, Moravian Falls Club

Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 36. The excerpt below is the record exactly as published.

BREADED PORK TENDERLOIN Take whole tenderloin and cut crossways in pieces two inches thick. Stand pieces on end and smash flat with flat of cleaver or hatchet to about % inch thick. Dip in egg then in cracker or bread crumbs and fry in fat as in frying chicken.

Cook this with the app: pantry check, scaling, and the assistant.