Baked Pork Loin Cutlets

BAKED PORK LOIN CENTER CUTLETS

INGREDIENTS:

4 Pork loin center cutlets 1 to 1 1/2 inches thick
1/2 teaspoon Morton table salt
1/2 teaspoon Adolph's meat tenderizer
1/2 teaspoon Wild Bill's Meat Rub
1/2 teaspoon freshly ground black peppercorns - (Tellicherry)
2 tablespoons Morton table salt for brine
2 tablespoons Brown Sugar for brine
1 quart tap water for brine
1 cup House of Audry's Chicken Breaker or breader of your choice

Mix 2 tablespoons of salt and 2 tablespoons of brown sugar in 1 quart cold water. Place pork loin cutlets in a plastic or non-reactive metal bowl and add brine solution. Place in refrigerator covered for 2 to 4 hours. Remove from brine solution and rinse off in cold water; pat dry with paper towels. Sprinkle salt, freshly ground black peppercorns, meat tenderizer and Wild Bill's Meat Rub generously on both sides of pork cutlets. Let set at least 30 minutes to one hour to come up to room temperature.

Preheat oven to 350 degrees F. Spray a 9 x 11 oven proof dish with vegetable oil. Add 1 cup of breader to a one gallon zip-lock type bag. Place cutlets in bag, zip closed and shake to evenly coat the cutlets. Add breaded cutlets to the oven proof dish. Place in 350 degree F. oven for 20 minutes. Turn oven off and set broiler on high and broil cutlets about 3 to 5 minutes until tops of cutlets are golden brown. Internal temperature of cutlets should be about 135 degrees F. Serve while hot with your favorite sides.

YIELD: 4 servings

Above prepared on 02-17-16 and the pork loin cutlets is what I call a "shake and bake" meal, nothing real fancy or exotic in seasonings or preparation. I recently purchased a whole pork tender loin, cut it up and vacuum sealed around 6 or 7 packs for later usage. They were cut to a thickness of around 3/4 inch and takes less baking time, etc., but still juicy, tender and delicious if you don't over cook them. They pan fry excellent in olive oil too.

Since this meal was more impromptu except for the Ultimate Macaroni and Cheese, I did not do a sequence pix of this recipe....might add it later, but this recipe is about as simple as it gets.

Web published by Bill aka Mickey Porter on 02-17-16.

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