Breaded Pork Tenderloin ???

[Fog City Kid]

Can you fry the tenderloins a day in advance? How about a few hours? If so, How do you get then back to serving temp. I love these things but never cooked them. Please be gentle, I'm a vergin.

[Andiereid]

Are you talking about slicing it and frying cutlets, or are you talking about breading and pan searing a whole tenderloin?

I have made pounded and breaded and pan fried pork tenderloin cutlets and have been fine with making them a few hours in advance and then reheating them in an oven with low heat - 300 or so. I'm afraid if you make them a day in advance they'll be a little soggy.

[Fog City Kid]

Thanks Andired, I needed that...

[grampart]

I make mine using Panko bread crumbs and I've reheated them in a toaster oven (directly on the rack) the next day with excellent results.

[janeer]

Breaded pork tenderloin (schnitzel) is one of my favorite dishes. They are so quick to cook, if pounded thin, that it seems relatively simple to cook them at the last minute. However, if you want to cook them ahead, I would urge you to cook them only an hour or so ahead and not refrigerate them, which toughens the protein, and to reheat them gently in a low overn. Squeeze lots of lemon over them, and sprinkle with parsley.
www.littlecomptonmorings.blogspot.com

[maria lorraine]

Gently, gently, Fog City Kid...Please forgive me...but breading, frying and cooking in advance seem like a terrible thing to do with pork tenderloin. Marinating whole, roasting or grilling and then enjoying are a fine use of this lean tender piece of pork. Be careful not to overcook and dry the meat out. The meat is excellent the next day for sandwiches.

[renov8r]

That is a requirement for Iowa pork tenderloin sandwiches:

http://www.roadfood.com/Forums/topic....
Held in the fridge in a doubly deep fried technique...

[maria lorraine]

Read closely and you'll see the recipe is for pork *loin*, not pork tenderloin.

To pound, batter and fry pork tenderloin is porcine-o-cide.

[grampart]

Davy knows breaded pork tenderloin.
http://web.mac.com/davydd/iWeb/Site/P...

[maria lorraine]

If you are going to commit porcine-o-cide, that *is* the manual for murder.

Edit and clarification: Grampart's link is indeed thorough. That's what I meant
by "manual." I merely disagree with using this cut of meat for this purpose, but
I confess I am no longer of the breading-and-frying school of meat prep, especially
for pork tenderloin. However, Grampart, please feel free to enjoy this dish as you desire.