Breaded tenderloins
One of the staple foods in Indiana is a jumbo breaded tenderloin most often found at bars and cafes throughout the state. I’ve sampled numerous locations locally, but I’m finally making the plunge to make my own today. They’ve “aged” in a buttermilk marinade overnight and can’t wait to bread them and fry them up this afternoon. Does anyone else enjoy a nice breaded tenderloin as much as I do?
What can be better than a piece of breaded deep fried pork?
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