State Fair Tenderloins


Main Dish
State Fair Tenderloins

Primary Media

User Rating

4.19 out of 5 stars
Rate it:
21 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    We might be biased, but who doesn't love a good fried pork tenderloin during state fair season? 

    Recipe Tags

    Servings and Ingredients

    Serves 4
    Hy-Vee vegetable oil, canola oil, for frying
    4 (8-oz.) Hy-Vee Midwest Pork boneless top loin chops, 1-in. thick, trimmed
    ½ c. Hy-Vee all-purpose flour
    1 tsp. That's Smart! onion powder
    1 tsp. That's Smart! garlic salt
    ½ tsp. Hy-Vee black pepper
    1 Hy-Vee large egg, lightly beaten
    3 tbsp. Hy-Vee 2% reduced-fat milk
    ½ can(s) (10-oz.) Hy-Vee plain bread crumbs
    4 Hy-Vee Bakery buns
    Desired condiments, such as: Bibb lettuce, red onion slices, Hy-Vee ketchup and Hy-Vee mustard

    Things To Grab

    • Heavy skillet or deep-fryer
    • Plastic wrap
    • Meat mallet
    • 3 shallow dishes
    • Meat thermometer
    • Paper towels


    1. Heat oil in a heavy skillet or deep-fryer to 350 degrees. Follow instructions for quantity of oil for deep fryer. For skillet, allow at least 2-inches of oil.

    2. Place pork chops between plastic wrap. Use flat side of meat mallet to lightly pound pork to 1/4-inch thickness.

    3. Combine flour, onion powder, garlic salt, and pepper in a shallow dish. Combine egg and milk in another shallow dish. Add bread crumbs to a third shallow dish.

    4. Coat pork in flour mixture. Dip one at a time, into the egg mixture, then coat with the bread crumbs.

    5. Working in batches, gently add pork to oil and fry for 6 to 8 minutes or until golden brown and internal temperature reaches 145 degrees, turning once. Drain on paper towels. Serve in buns with desired condiments.

    Recipe Source:

    Seasons August 2019