BUTTERMILK MARINADE FOR PORK RECIPES
BUTTERMILK HERB MARINADE RECIPE - FOOD.COM
This is a great marinade to use on chicken or pork. The buttermilk has a tangy kick and it works well as a tenderizer. Just marinate for 1 to 4 hours and discard the marinade and cook.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a medium bowl whisk together all the ingredients.
- Marinate chicken or pork for 1 to 4 hours and discard marinade.
- Cook as desired.
Nutrition Facts : Calories 180.8, FatContent 3, SaturatedFatContent 1.5, CholesterolContent 9.8, SodiumContent 2755.2, CarbohydrateContent 31.8, FiberContent 1.6, SugarContent 29.1, ProteinContent 9.1
BUTTERMILK FRIED PORK | RECIPE | CUISINE FIEND
Buttermilk fried pork fillet cutlets seasoned with mustard and marjoram. Pork tenderloin brined in buttermilk and shallow fried in cornmeal coating.
Provided by Cuisine fiend
Total Time 15 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Trim the pork tenderloin of all fat and silver tendons; cut it into 2cm (1 ½ in) cutlets. Flatten the cutlets on a cutting board with your hand.
- In a large bowl mix the buttermilk with the mustard powder, chili sauce and marjoram. Toss the pork in the buttermilk and chill for at least 2 hours, best overnight.
- Preheat the oven to barely warm, 100C/225F with a baking dish inside. Heat the oil in a deep frying pan or a skillet.
- Prepare a mix of the flour, cornmeal, onion and garlic powder in a large bowl or a freezer bag. Lift the pork pieces from the buttermilk, shake off excess liquid and drop them into the flour. Shake the bowl or bag energetically about to coat the meat.
- When the oil is shimmering (180C/350F), shake the cutlets off excess flour and place them in the pan – don’t crowd it, work in batches if necessary, that’s why you have the warm oven at the ready.
- Fry the pork for 3 minutes on one side until browned underneath. Turn the pieces over and fry for another 3-4 minutes. Lift them with a slotted spoon, drain briefly on paper towels and place in the warm oven while you finish frying.
- Let the meat rest in the oven for a few minutes even if you manage to fry it all in one batch. Serve with green vegetables, ketchup and lemon quarters.
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