Kentuckylandia Hot Tenderloin

From Action Cookbook

subheading: You’ll need:

2 to 3lb pork tenderloin

All-purpose flour

2 eggs, beaten

¼ cup milk

Bread crumbs

subheading: Rub:

½ cup of hot oil from the frying pan

¼ cup of cayenne pepper powder

1 T paprika

Garlic, salt and pepper as you prefer

Slice the tenderloin into about 3” long chunks, butterfly those, and lay flat between two pieces of plastic wrap. Pound with a meat tenderizer until about ¼” thick and considerably wider than it started. Dredge with flour, then a mixture of the milk and eggs, then the bread crumbs. Heat ¼” or so of oil in a heavy skillet (or a dutch oven, to minimize splatter), and fry on both sides until golden. Set on a wire rack in a baking sheet (ideally, but not necessary).

Whisk these together in a shallow, non-heat-reactive vessel (I used a metal pie pan) until smooth, then brush over the hot pork. Want that Popeye’s spicy mayo experience? Whisk together mayo, hot sauce and paprika, then drizzle over it. Serve on a soft, cheap hamburger bun with pickles.

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