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| Photo courtesy of my Mac. |
Another food that is very Midwestern is Grippo's potato chips (made near Cincinnati). For years I've been coating chicken breasts in Grippo's for a crunchy BBQ tang. I decided to combine the two Midwestern favorites - a pork tenderloin coated in Grippo's. The meat was tender inside and had a tangy crunch outside.
2 lb. whole pork tenderloin
2 cups buttermilk or sour milk (2 cups milk and 2 tsp. lemon juice)
2 cloves garlic, chopped
2 cups flour
2 eggs
1 tsp. crushed black pepper
1 tsp. kosher salt
1 tsp. cayenne
1 sleeve saltine crackers
2 cups Grippo's BBQ chips, crushed to make 1 cup
oil for cooking
Cut pork crosswise into 4 equal sections. Put each piece flat on a cutting board and slice horizontally (butterfly) - stopping about 1 inch from other side. Open like a book.
Sprinkle each piece with water, place on one edge of large sheet of plastic wrap, fold wrap over to cover and pound to 1/4 inch thick with mallet, heavy rolling pin or skillet.
Whisk eggs, milk, garlic, salt, pepper and cayenne together in plastic container with lid. Put pork in container and cover and refrigerate at least 4 hours to over night.
Crush crackers and chips by either pulsing in food processor or putting in large plastic bag and smashing with rolling pin or mallet. Pour into pie pan or other shallow bowl. Put flour in another shallow dish.
Heat 1/4-1/2 inch oil in large skillet over medium heat (high heat will burn coating - temperature should be about 360).
Remove pork from milk, letting excess drip off. Dredge both side in flour, dip in buttermilk again, then coat with cracker/chip mixture. Fry pork in batches until dark golden brown and cooked through, about 3 minutes per side. Drain on paper towel. Makes 4 BBQ tenderloin sandwiches.
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