(I was out at the time I made mine, or I would have used a bag! It’s so much easier for clean up to just toss the bag away.)ĭredge your pork chop in the flour mixture until well coated, or shake in a large zip lock bag until well coated. dry mustard, 1/2 tsp cracked black pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp salt. In a separate dish or large zip lock bag, mix together 1 cup flour, 1 tsp. I know there’s a lot of speculation on whether or not to rinse meat. Rinse off the pork chops, but don’t dry them. (I happen to love the boneless chops from Costco so that is the cut I’m using here.) Hellooooo?!! That can never be a bad thing! Can it? How To Make The BEST Slow Cooked Chicken Fried Pork Chops and Gravyīegin with 5-6 really nice pork chops. We are still using the same basic principle and recipe that is used for Chicken Fried Steak. What matters is that I reckon any recipe that has been around THAT long has been around that long for a reason! It’s just plain GOOD! It doesn’t really matter how it came about. Another source states the recipe was found in a 1924 Los Angeles Times, however it was later found in Southern cook books dating back to the 1800s. I also read in a book once that steak was so plentiful in Texas, but chicken wasn’t, that cooks began breading steaks and cooking them like fried chicken. Let The Cooked Pork Tenderloin RestĪfter the cooking is done, carefully remove the pork tenderloin from the air fryer and place on a plate or cutting board and let it rest for 3-5 minutes before slicing.A little fun fact before we get started…ever wonder why someone started frying steaks like chicken? No one really knows for sure, but one rumor is that it was brought to Texas by Austrian Immigrants who used steak instead of veal for Wiener Schnitzel. The key is to get an internal temperature of 145☏ when measured at the center of the meat with an instant-read thermometer. For larger size meat, go with 22 minutes. For pork tenderloin on the small size, go with 20 minutes. Most pork tenderloins are usually between 1 lbs and 1.5lbs. Once the air fryer is preheated, keep the temperature at 400°, select air fry setting, and set the time for 20-22 minutes. Set your air fryer to 400☏ and preheat for 5 minutes. Set the timer: For frozen pork chops, go for. Add the pork chops: Place them in a single layer to avoid overcrowding and ensure even cooking. Remember not to place parchment paper in an empty air fryer. If your fryer doesn’t have one, set it to 380☏ (190☌) for 3 minutes. Then coat the pork tenderloin with some olive oil and rub in all the seasoning mix. Preheat the air fryer: Hit the preheat setting on an empty air fryer. Before we rub the ingredients on the tenderloin, we’ll want to cut off any of the “silver skin”, which is just a thin membrane that is usually on part of the meat. We use a medium sized bowl and mix together the dry ingredients. Our recipe for air fryer pork tenderloin couldn’t be more simple. With the high speed circulating heat of the air fryer, and being close to the heating element, it’s the perfect environment so that the pork tenderloin stays nice and juicy on the inside.Īir Fryer with the Best Damn Pork Seasoning Rub The outside of the tenderloin will crisp up and the brown sugar will caramelize to create a flavor explosion. This seasoning mix, along with the simplicity of an air fryer, will produce a pork tenderloin that you will not believe. And maybe just a dash of cayenne for a little heat. One of my favorite ways to prepare pork recipes is with a seasoning rub combination of brown sugar, smoked paprika, onion powder, garlic powder, ground mustard, salt and pepper. It can be prepared a number of ways and works well with so many different seasoning mixtures. It’s a very lean, very tender piece of pork. Pork tenderloin is the filet mignon of pork. The flavors of the seasoning rub are so perfect, the meat is so juicy, and the taste is simply out of this world! Do you sense a little excitement from me about this recipe? After I made this pork tenderloin in my air fryer, I was more excited than i’ve ever been about a recipe i’ve made.
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