Last week was my husband’s birthday.
I opted out from going to a restaurant and decided to make a special birthday dinner at home.
My hubby loves most of the dishes I make…..I love the opportunity to try something new every chance I get….
….I knew I wanted to make something with pork tenderloin….something I haven’t made before…..I remembered a dish I had many years ago growing up in a hotel.
Our chef at the time put a twist on regular breaded schnitzel…… Instead of breadcrumbs he made POTATO PANCAKE BATTER…. dipped pieces of pork in it…..PERFECT.
Of course this was more then 20 years ago…… I didn’t have a recipe so I came up with my own version of PORK TENDERLOINS in POTATO BATTER…..
Potato Battered Pork Tenderloin
This recipe serves 4-6 people.
- 1 lbs Pork Tenderloin (1 piece)
- 2 Tbsp Dijon Mustard
- 1 Tbsp Olive Oil
- 1 tsp Fresh Basil (finely chopped)
- 3 Large Potatoes
- 3 Cloves Garlic (finely minced)
- 1 Egg
- 2 Tbsp Flour
- 5 Tbsp Milk
- 1 tsp Marjoram
- Oil for frying
STEP 1: In a bowl mixed together Dijon mustard, olive oil and basil.
STEP 2: Cut pork tenderloin into 3/4″ pieces. Place them in a bowl. Mixed them around to make sure all the pieces are coated. Cover and let rest in a fridge.
STEP 3: Meanwhile in a large bow finely shred the peel potatoes. Drain half of the water from potatoes. Add garlic, flour, egg, marjoram and milk. Combine it well till you have batter that is not to thick and not too runny. Add more milk or more flour if needed for desired consistency. Add salt and pepper to taste.
STEP 4: In a frying pan heat the oil on medium high.
STEP 5: When the oil is ready for frying dip pork tenderloin in the potato pancake batter and drop into the hot oil. Turn down to medium.Fry on both side till golden brown about 4 minutes per side.