Pork Tenderloin Fingers Recipe

Prep the pork

Trim silver skin and any excess fat from the pork tenderloin. Slice the tenderloin lengthwise into 1/2-inch slabs, then cut each slab into 1/2-inch wide strips (fingers) about 3–4 inches long. Pat the strips dry with paper towels.

Make the dry mix

In a shallow bowl or plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Whisk to evenly distribute spices.

Make the wet batter

In a separate medium bowl whisk together 2 large eggs, 1/2 cup buttermilk and 1 teaspoon hot sauce (if using) until smooth. This creates a slightly tangy batter to help coating stick.

Prepare the breadcrumb mixture

Combine 1 cup panko and 1/2 cup fine dry breadcrumbs in a third shallow dish. Press the breadcrumb mix with your hands to break some panko clusters for even crisping.

Coat the pork fingers (three-step breading)

Work in batches to avoid crowding. First dredge each pork strip in the dry flour mixture, shaking off excess. Then dip into the egg-buttermilk mixture, letting excess drip off. Finally press into the breadcrumb mixture, coating all sides and pressing gently so crumbs adhere. Place coated fingers on a wire rack set over a baking sheet while you finish the rest. Repeat until all strips are coated.

Heat oil

Pour about 1 cup vegetable oil into a large heavy skillet (cast iron or stainless) to reach about 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a cube of bread sizzles and browns in about 45–60 seconds. Maintain temperature around 325–350°F while frying.

Fry the pork fingers

Fry the pork fingers in batches without overcrowding the pan, about 2–3 minutes per side until golden brown and the internal temperature reaches 145°F (63°C). Use tongs to turn gently. Adjust heat as needed so coating browns without burning. Transfer cooked fingers to a wire rack lined baking sheet or plate lined with paper towels to drain. Let rest 2 minutes before serving.

Finish

If desired, sprinkle chopped parsley over the hot pork fingers and serve with lemon wedges for brightness.

Cook raspberries

In a small saucepan combine 1 cup raspberries, 1/4 cup granulated sugar and 2 tablespoons water. Cook over medium heat, stirring occasionally, until raspberries break down and sugar dissolves, about 5–7 minutes.

Thicken and finish

In a small bowl stir 1 teaspoon cornstarch into 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering raspberries and cook 1–2 minutes until sauce thickens slightly. Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/8 teaspoon salt. Taste and adjust sweetness or lemon as desired.

Strain (optional)

For a smooth sauce, press the mixture through a fine-mesh sieve into a bowl, discarding seeds. Cool slightly before serving; the sauce will thicken as it cools.