Kentucky-Fried Pork Tenderloin
from Joy of Cooking

This is a rub with a great flavour... I think we may try this on chicken as well at some point, but it was really good on the pork tenderloin we had.


  • pork tenderloin
  • 1 tbsp. sweet paprika
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. ground black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried sage
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dry mustard
  • 1/2 tsp. ground red pepper
  • vegetable oil for frying
  • 1/2 c. flour

Mix the paprika, salt, pepper, garlic, sage, oregano, mustard, and red pepper together. We weren't sure exactly what red pepper was, so we just used cayenne pepper and it was tasty.

Butterfly the pork tenderloin (make a lengthwise cut, not all the way through, and open the tenderloin like a book - it helps it cook faster). Cut into smaller pieces (about three smaller pieces per tenderloin). Rub with the spice mixture (there may be some left over) and refrigerate for 30 to 60 minutes.

Heat oil in a deep skillet over medium high heat - you'll need it about a quarter inch deep. Dip each piece of pork in the flour, shake off the excess and fry on each side until nicely browned (about 3 to 4 minutes each side).

Probably not good for you, but it sure is tasty!

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Last modified: Fri Mar 25 22:40:26 PST 2005