Buffalo Pork Tenderloin Fries
Buffalo Pork Tenderloin Fries are thin crispy strips of panko crusted pork, seasoned then dipped in a buffalo sauce-egg mixture and fried.
- 18 ounce Open Nature Pork Tenderloin
- 3 eggs
- 1/3 cup buffalo sauce
- salt & pepper
- 8 ounces panko bread crumbs
- 2/3 cup flour
- 2 tablespoons buffalo seasoning + more for topping
- vegetable/canola oil
Prepare pork tenderloin by cutting into thin strips, the size will vary depending on how you slice up the tenderloin.It is easiest to cut the tenderloin into 3 equal sections and cut into 1/8-1/4 inch thick strips. These should end up looking like french fries. Whisk together egg and buffalo sauce, set aside.In a large mixing bowl add flour and buffalo seasoning, set aside.In another bowl add breadcrumbs, set aside.
Dredge pork strips in flour, coat with egg mixture and toss in breadcrumbs.
Add oil to a large skillet until it is about 2/14-1/2 inch deep.Heat oil in over medium heat. Gently place 8-10 pork fries into oil, making sure not to overcrowd the pan. After the first batch reduce the heat to medium-low.Fry approximately 1 1/2 minutes per side until golden brown, crisp, and the internal temperature of pork is at least 145 degrees F.Remove from pan and place on paper towels to dry. Repeat until all pork fries are fried.
Serve with dipping sauces like Ranch, BBQ or more Buffalo Sauce.
Calories: 173kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Cholesterol: 61mg | Sodium: 537mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Calcium: 63mg | Iron: 2.1mg