Deep Fried Pork Tenderloin
Don't just know how to stir-fry pork tenderloin. Make it into deep fried pork tenderloin. The taste is crispy and tender. Everyone loves it. You can use it to entertain guests or share it with your family during the Lunar New Year.
About Deep Fried Pork Tenderloin
Deep Fried Pork Tenderloin is a classic traditional Chinese dish. It is common in northern regions. It is made of fresh pork tenderloin as the raw material. Season it with seasonings such as salt, cooking wine, and pepper. Coat it with batter or dry powder and fry it in hot oil until golden.
Deep Fried Pork Tenderloin has a crispy exterior and tender interior and a rich aroma. In daily life, you can eat it as a dish to go with wine or as a snack. The fried pork tenderloin makes a "crunch" sound when bitten. It is very delicious!
How long should pork tenderloin be fried?
In this recipe, the thickness of the pork tenderloin strips is about 0.5 - 1 centimeter. Fry it in oil at 60% heat (170 - 190°C) for about 3 - 4 minutes.
Remember not to turn it over in a hurry when you just put it in. Wait until the tenderloin is slightly set, about 1 minute later, and then gently stir to make the pork tenderloin heated evenly. After frying until the surface is golden, take it out.
If you like a crispy texture, after taking it out, you can raise the oil temperature to about 200°C and re-fry for about 30 seconds. The tenderloin fried in this way has a super crispy skin and the meat inside is tender and juicy.
But it should be noted that the firepower of different stoves will be different. You can adjust the time according to the actual situation.
Ingredients Needed and Substitutions
Main ingredients
Pork tenderloin: The main ingredient for making deep fried pork tenderloin, providing meat texture and rich protein.
Eggs: Used to mix with flour to make the flour adhere better to the pork tenderloin.
Flour: Used to coat the meat to make the fried pork tenderloin have a crispy shell.
Seasonings
Salt, pepper: Used for seasoning to help enhance the taste of deep fried pork tenderloin.
Cooking wine: Used to remove the fishy smell of pork tenderloin and increase the fragrance at the same time.
Sesame oil: Has a unique aroma and enhances the overall flavor of the dish.
Cooking oil: Mainly used for frying pork tenderloin.
Salad dressing: As a dipping sauce to enhance the flavor and texture of the dish.
Substitutions:
Pork tenderloin: If not available, it can be replaced by chicken breast or pork loin.
Cooking wine: Can be replaced by vinegar or lemon juice.
Sesame oil: Can be replaced by rapeseed oil, butter, or olive oil.
Flour: If you have gluten allergy, it can be replaced by corn flour or almond flour.
Salad dressing: Can be replaced by ketchup, barbecue sauce, or sweet and spicy sauce.
Tips for Success
Choose fresh ingredients
Choose fresh, firm pork tenderloin, so that the fried tenderloin will be crispy.
Tip for tenderloin processing
To make fried tenderloin, cut the tenderloin into uniform strips to ensure that the fried tenderloin is of uniform size and the same degree of doneness.
When marinating the pork tenderloin, you can add salt, pepper, cooking wine, sesame oil and other ingredients to stir them appropriately, so that the tenderloin will be more tender and smooth.
Batter preparation
Batter is a very important step in making fried tenderloin. Here, pay attention to the moderate ratio of eggs and flour, and the batter should not be too thick to ensure that the tenderloin is not heavy after being coated with batter.
Secondly, pay attention to fully stir the batter when preparing it to avoid flour particles.
Oil temperature control tips
When frying pork tenderloin, keep the oil temperature at 60% hot (about 170-190 degrees Celsius). If you are not sure, you can put a small piece of scallion to test the oil temperature. When the scallion floats quickly and there are small bubbles around it, it is ready.
Be careful not to overheat the oil, otherwise the tenderloin skin will be burnt and the inside will not be cooked through, affecting the taste.
Fry in batches
Don't put all the tenderloin in at once, you can fry it in batches to avoid the oil temperature dropping too quickly, and ensure that each piece of tenderloin is fried to golden and crispy.
After the tenderloin is fried to golden brown, remove it from the oil and drain the oil. If you like the crispy taste, you can fry it again to make the tenderloin skin more crispy and the inside more tender.
INGREDIENTS
Main Ingredients
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·17.6 oz (500g) pork tenderloin
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·2 eggs
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·1.7 oz (50g) flour
Seasonings
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·1 teaspoon (5g) salt
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·A little pepper
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·1 teaspoon (5ml) cooking wine
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·1 teaspoon (5ml) sesame oil
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·Half a small pot of oil
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·Appropriate amount of salad dressing
COOKING STEP
Step 1
Handle pork tenderloin:
Wash 500 grams of pork tenderloin, cut it into uniform strips, put it in a bowl, add 5 grams of salt, a little pepper, 5 milliliters of cooking wine, and 5 milliliters of sesame oil.
After fully stirring, add 5 milliliters of cooking oil and mix well.
Step 2
Prepare batter:
Break 2 eggs into a bowl, add 50 grams of flour, and continue to stir until the batter is thick.
Step 3
Prepare for frying:
Pour half a small pot of oil into the pot and heat it to 60% heat, about 160 - 180°C.
You can insert chopsticks into the oil. If small bubbles quickly appear around, it is at 60% heat.
Step 4
Frying process:
Put the pork tenderloin strips into the batter and coat them evenly with batter. Then gently put them into the oil pan for frying.
Turn them over timeliness to ensure even heating.
Step 5
Take out and plate:
Fry until the pork tenderloin is golden, take it out, drain the oil and plate.
You can add salad dressing to enhance the flavor.
More delicious recipes worth trying
Restaurant-Style Pan-Seared Salmon
Dragon Well Tea Shrimp（Long Jing Xia Ren)
Serving Suggestions
Recommended pairings
Beer: Deep Fried Pork Tenderloin has a crispy texture. Paired with ice-cold beer, it can reduce the greasiness of Deep Fried Pork Tenderloin. Whether watching a football game or having a gathering with friends, it is super comfortable and suitable.
Coke: Sweet and sugary coke also goes well with crispy Deep Fried Pork Tenderloin. In hot weather, eating a portion of Deep Fried Pork Tenderloin with coke is very satisfying.
Cold Cucumber: I also like to pair Deep Fried Pork Tenderloin with refreshing cucumbers. The tastes of the two form a sharp contrast, which is nutritious and delicious.
Tomato ketchup: If you like a sweet and sour taste, you can also eat Deep Fried Pork Tenderloin with tomato ketchup. The sweet and sour taste of tomatoes can neutralize the greasiness of the tenderloin and add a different flavor, making Deep Fried Pork Tenderloin appetizing and delicious.
Serving suggestions
Eat in moderation: Deep Fried Pork Tenderloin has a crispy texture, but the calorie content is relatively high. Eating too much may lead to weight gain.
Eat while hot: Freshly fried Deep Fried Pork Tenderloin has a crispy texture and the best taste.
FAQs:
If you are in a hurry, you can gently massage the pork tenderloin with your hands during marinating to accelerate the absorption of salt, cooking wine and other seasonings by the pork tenderloin.
You can adjust it by adding some water or egg liquid in small amounts multiple times. Stir while adding until the batter becomes smooth and can evenly coat the pork tenderloin.
You can appropriately extend the frying time. Or after taking it out for the first time, raise the oil temperature and re-fry. The re-frying time is about 30 seconds - 1 minute. This can make the outer skin more crispy.
Precautions
The batter will also affect the crispiness. If the proportion of flour in the batter is too low or there is too much liquid, the outer skin will not be easy to be crispy. You can adjust the batter formula by appropriately increasing the proportion of flour or reducing the amount of liquid.
It is recommended to drain the water on the pork tenderloin before putting it in.
At the same time, control the oil temperature when frying. About 60% heat (170 - 190°C) is more suitable.
If the oil temperature is too high, you can move the pot away from the fire for a while and wait until the oil temperature drops before putting in the pork tenderloin.
REVIEWS
