Pork Candy Meat

By KeyIngredient

Kathy's Signature Recipe Served with Mashed Potatoes and Gravy
Serves 8 people with leftovers.

Ingredients

• 1 Pork Tenderloin (not a double pack, not seasoned) Partly frozen so that it slices into thin pieces easily.
• 1 Box Ritz Crackers (use as much as you need) Crush 2 sleeves at a time in a zip lock bag with a rolling pin or wine bottle until evenly crumbed. You might need as many as 4 to 8 sleeves, it just depends.
• 4 to 6 eggs lightly beaten but not abused seasoned with salt and pepper to taste.
• Vegetable Oil for frying (as needed) use high smoke point oil not olive oil.
• 1 Package McCormick Pork Gravy
• Potatoes for mashing with milk, butter, sour cream, etc. as desired.

Preparation

Step 1

Prepare Pork
Slice pork tenderloin into 1/4" thick rounds (they might separate but that's OK). Place all pieces into plastic bag and allow to thaw completely in the fridge.
Pound pork pieces one layer at a time between 2 pieces of wax paper until evenly 1/8" thick. You can do 6 to 8 pieces at a time (if you don't have a pounder use a heavy frying pan).
Put Ritz crumbs on a large dinner plate evenly. Peel off top piece of wax paper. Using one hand, coat each piece of pork in egg mixture. Place on Ritz crumbs and with the other hand cover with crumbs then press crumbs into egg and meat. Do not cross contaminate hands as you work. Place each coated slice onto wax paper lined dinner plate. When a layer is full, put another piece of wax paper over the pork. Start another layer. Continue until all pork is breaded and cover top layer with wax paper. Refrigerate for 15 to 30 minutes while you make the mashed potatoes and gravy.

Mashed Potatoes
Make your favorite mashed potatoe recipe. It is not necessary to mash the potatoes at this time. You can mash them after the meat and gravy are both done. But either way, leave the potatoes in a covered pot so they do not dry out or cool off.

Gravy
Make gravy per packet instructions and set aside in a covered pot so that a skin does not form.

Back to the Pork
In a large high sided saute pan (not a stock pot) heat about 1/4" of oil until a drop of water boils instantly but not to the smoke point. (If you put a little Ritz crumb in the oil it should bubble). Also do not cook in oil that is too cold.

Cook pork slices in single layer, do not overcrowd. Cook about 1 to 2 minutes on each side. When you press on a slice it should feel firm and Ritz coating should be golden brown on both sides.

Remove slices from heat and place on paper towel lined platter. One layer deep then more paper towel. Continue till all slices are cooked adding oil as necessary. Adjust temperature of pan so crumbs which remain in the oil do not burn. THIS IS TRICKY ESPECIALLY NEAR THE END OF THE COOKING.

Back to the gravy
Drain off most of the hot oil in the saute pan leaving all the crumbs and other solids. Very carefully whisk gravy into hot saute pan so as not to splatter hot oil on yourself. The gravy will go crazy when you add it to the pan. Whisk in a little water if necessary to keep the gravy from being too thick.

Back to the potatoes
Finish mashing the potatoes.

Serve
Pork slices potatoes and gravy together on a plate.