Breaded Tenderloins and Onion Rings

Have your butcher tenderize the pork to make the tenderloins. Or you can simply flatten out the chunks of pork by pounding them out the old fashion way with a meat tenderizing hammer and cutting board.

Blend milk and eggs well.

Crush saltines with rolling pin and mix with cracker meal.

Dip you tenderloins in milk mixture and then coat with the meal.

Repeat the process, dip in milk mixture and then coat in meal.

You can store these in the refrigerator for a day, but if you want to keep them longer, place them between layers of wax paper and freeze.

Deep fry at 350-360 degrees F until golden brown.

It is just that simple.

This is also the BEST coating for onion rings.

Simply slice your onions to desired thickness, I prefer about 1/4".

Dip and coat, then repeat.

Deep fry at 350-360 degrees F until golden brown.