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Recipe: Pork Fries

Thin strips of seasoned pork tenderloin with a panko crust are fried up, crisp and delicious, and served with your favorite dipping sauces.

Pork Fries Ingredients

  • 1 (19 ounce) package Smithfield Peppercorn & Garlic Seasoned Pork Tenderloin

  • 4 eggs, beaten

  • 1 (8 ounce) package panko (Japanese-style bread crumbs)

  • ? cup all-purpose flour

  • Vegetable oil for frying

How to Make Pork Fries

  1. Remove tenderloin from packaging and place on cutting board; cut into 3 equal length sections, each about 3 inches long. Slice each section into 1/4- to 1/2-inch diameter strips. You will end up with approximately 34 strips that are similar in size and shape to French fries.

  2. Place eggs, breadcrumbs and flour into separate bowls. Dredge pork strips in flour, coat with beaten egg, and toss in breadcrumbs.

  3. Pour oil into large skillet until 1/4 inch deep; heat over medium-high until breadcrumb dropped in oil sizzles. Gently place approximately 8 breaded pork strips into oil, making sure not to overcrowd them. Fry approximately 1 1/2 minutes per side until golden brown, crisp, and internal temperature of pork is at least 150 degrees F.; drain on paper towels. Repeat until all pork strips are fried. Note that stove temperature may need to be reduced to prevent burning when the oil level lowers after a few batches.

  4. Serve with BBQ sauce, sriracha mayonnaise, or ranch dressing for dipping.

Pork Fries Nutritions

  • Calories: 457.8 calories

  • Carbohydrate: 62.4 g

  • Cholesterol: 251.3 mg

  • Fat: 12.3 g

  • Fiber: 1.8 g

  • Protein: 37.4 g

  • SaturatedFat: 3.1 g

  • ServingSize:

  • Sodium: 595.7 mg

  • Sugar: 0.4 g

  • TransFat:

  • UnsaturatedFat:

Pork Fries Reviews

  • I followed this recipe until cooking. I baked them at 450 for 10-15 minutes. Still came out crunch and fry like. All my family loved them Baking it is a good alternative for a healthier meal.

  • I used pork chops cut into strips and then added salt, pepper, and a little garlic powder to the flour mixture. My family loved this dish

  • I made this dish up for my granddaughters (13 and 7) who practically inhaled them I used half a garlic and herb tenderloin that I had left from the Indonesian Pork Noodle Bowl, and because I didnt have quite enough Panko left, I smashed some Rice Krispies for the coating. We used Honey Mustard II from this site and Semigourmets version of ranch dressing. I will have to get more of this delicious pork tenderloin again for a repeat I didnt even have time to take a photo Thanks, #Smithfield, for a wonderful recipe

  • Tweaked recipe but still food nonetheless. I assume this dish would be great following recipe exact. 4 eggs does seem but much tho, I used 1.

  • I would so make this again

  • My family loved, loved, loved these pork fries. I used a plain pork loin and marinated it in a garlic - peppercorn marinade for twenty minutes squeezing off the excess before placing in the flour. Make sure you have on hand plenty of panko bread crumbs on hand; they get sticky when transferring the pork from the egg dip. Overall, a WINNER.

  • Like chicken fingers. Kids loved it. Not too difficult but takes a long time to fry them if you make a lot. Ill try baking them next time.

  • Turned out great. The whole family ate them up.

  • Used thin slices of pork chops as well, cooked in coconut oil - first time the kids have ever loved pork

  • Delicious Kids and adults love it

  • These were good, and the family enjoyed them, but not as much as I had hoped. The flavor is good, and I baked some and fried some to see which method was better. Frying makes them crispier, but is more labor intensive. Ill probably use the breading recipe again with chops or thicker strips of meat.

  • Im still new at cooking food for others so when I started out I messed up the first few fries haha but once I had the oil temp right the fries turned out great Add a few types of BBQ sauce and/or other sauces and you can turn it into a dipping party.

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