Fried Pork Strips
- 1 lb boneless pork tenderloin steak (approx 2 cutlets)
- 1 cup flour
- 1 tablespoon savory steak seasoning (recipe #73103) or 1 tablespoon other steak seasoning
- 1 tablespoon instant chicken bouillon granules (or enough crushed bouillon cubes to make 1 tablespoon)
- 1 cup water (approx)
- 1/2 cup vegetable oil
- Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick).
- Pour the water into a bowl and set aside.
- Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).
- Dip each pork strip into the water and then into the flour mixture until well coated.
- Set aside for a few minutes.
- I find it easier to do all of the pork strips before following the next step.
- Preheat a large skillet.
- Pour the oil into the skillet and heat until hot.
- Using a fork or tongs, place each of the pork strips into the hot oil.
- Fry for 10 minutes on each side or until done and not longer pink in the middle.
- Remove the strips onto a plate with a paper towel on it.
- Serve with mashed potatoes and gravy for a tasty meal.
pork tenderloin, flour, instant chicken, water, vegetable oil
Taken from www.food.com/recipe/fried-pork-strips-90277 (may not work)