I think just about everyone has heard of or tried some version of chicken and waffles. While there is argument on where the dish originated, it can be found in several restaurants in the south. Regardless of the origin, it is a delicious comfort food. I mean, who doesn’t love that sweet syrup drizzled all over that savory piece of fried chicken over a waffle?
Now with as good as chicken and waffles are, it’s hard to mess with a good thing. But I’ve got to put my own little midwestern twist on this dish. And, what could possibly be more midwestern than a breaded pork tenderloin?
So, it’s the same basic concept, except using boneless pork loin. The pork loin gets pounded into a thin piece, the dredged in flour, egg wash, and cracker crumbs, then gets fried, until golden brown. Once it’s finished frying, it goes right on top of a fluffy waffle and covered in maple syrup. The savory pork tenderloin is nice and crunchy and so good with that sweet sweet syrup!
*If you’re making this for breakfast, pound the meat the night before and put it in the refrigerator, otherwise you’ll wake everyone up! 😊
Ingredients:
¼ cup flour
1 egg, whisked with 3 tbsp water
1 sleeve of butter crackers, such as Ritz, crushed into crumbs
2-1 and ½ inch thick slices of boneless pork loin, fat trimmed and discarded
Canola oil for frying
Waffles-use your favorite mix and cook according to directions and according to waffle-maker’s manufacturer’s instructions
Maple syrup or pancake syrup
Lay a piece of plastic wrap on top of a slice of pork loin and pound it out until it’s about ¼ inch thin. Repeat for the other piece of pork loin.
Create a dredge station: Put ¼ cup flour into a container. In a separate container whisk the egg with the water. Put the cracker crumbs in a third container.
Dredge each piece of pork loin through the flour on each side. Discard any leftover flour.
Dredge each piece of pork loin through the egg wash on each side. Discard any leftover egg wash.
Coat each piece of pork loin with the cracker crumbs on each side. Discard any leftover breadcrumbs.
Heat the canola oil in a cast-iron skillet to about 350 degrees Fahrenheit (I put in enough oil to come up about ¼ inch from the bottom for a nice shallow fry.)
Fry each piece of breaded pork tenderloin until cooked through and golden brown. Turn over halfway through cook time.
Remove from heat and place each breaded pork tenderloin on a paper towel lined plate to collect the excess oil.
Make your favorite waffles according to the directions and according to the waffle-maker’s manufacturer’s instructions.
Top the waffle with a breaded pork tenderloin and drizzle on as much or as little maple syrup as you wish!
- ¼ cup flour
- 1 egg, whisked with 3 tbsp water
- 1 sleeve of butter crackers, such as Ritz, crushed into crumbs
- 2-1 and ½ inch thick slices of boneless pork loin, fat trimmed and discarded
- Canola oil for frying
- Waffles-use your favorite mix and cook according to directions and according to waffle-maker’s manufacturer’s instructions
- Maple syrup or pancake syrup
- Lay a piece of plastic wrap on top of a slice of pork loin and pound it out until it’s about ¼ inch thin. Repeat for the other piece of pork loin.
- Create a dredge station: Put ¼ cup flour into a container. In a separate container whisk the egg with the water. Put the cracker crumbs in a third container.
- Dredge each piece of pork loin through the flour on each side. Discard any leftover flour.
- Dredge each piece of pork loin through the egg wash on each side. Discard any leftover egg wash.
- Coat each piece of pork loin with the cracker crumbs on each side. Discard any leftover breadcrumbs.
- Heat the canola oil in a cast-iron skillet to about 350 degrees Fahrenheit (I put in enough oil to come up about ¼ inch from the bottom.)
- Fry each piece of breaded pork tenderloin until cooked through and golden brown. Turn over halfway through cook time.
- Remove from heat and place each breaded pork tenderloin on a paper towel lined plate to collect the excess oil.
- Make your favorite waffles according to the directions and according to the waffle-maker’s manufacturer’s instructions.
- Top the waffle with a breaded pork tenderloin and drizzle on as much or as little maple syrup as you wish!
