Pork Tenderloin Strips & Fries Recipe

Trim and slice

Trim any silver skin or excess fat from the pork tenderloin. Pat dry with paper towels. Slice the tenderloin into 1/2-inch thick medallions, then cut each medallion into 1/2-inch wide strips (about 3 inches long).

Season and set up dredging station

In a shallow bowl combine kosher salt (1 tsp), black pepper (1/2 tsp), garlic powder (1/2 tsp) and smoked paprika (1/2 tsp). Toss the pork strips with the seasoning to coat evenly. Set three shallow dishes: one with the flour (1/2 cup), one with the beaten egg (1 large egg) mixed with milk (2 tbsp), and one with panko breadcrumbs (3/4 cup).

Dredge the pork

Working in batches, dredge each strip first in flour, shaking off excess, then dip into the egg mixture, and finally press into the panko to coat thoroughly. Place coated strips on a plate while you heat the oil.

Heat oil and fry

Pour about 1 cup vegetable oil into a 10-12-inch skillet to a depth of roughly 1/4 to 1/2 inch. Heat over medium-high until oil registers 350°F (if using a thermometer) or a small breadcrumb sizzles immediately when dropped in. Fry the pork strips in a single layer without crowding, about 2 to 3 minutes per side, until golden brown and the internal temperature reaches 145°F. Transfer to a paper-towel-lined plate to drain. Keep warm in a 200°F oven if frying in multiple batches.

Finish

Optionally squeeze lemon wedges over the cooked strips before serving.

Prep potatoes

Wash and peel the russet potatoes if desired. Cut each potato into 1/3 to 1/2-inch thick sticks. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch, then drain and pat very dry with clean kitchen towels or paper towels.

Par-fry (optional for crispier fries)

Heat about 1 cup canola/vegetable oil in a heavy skillet over medium-high until shimmering. Fry the potato sticks in small batches for 2 to 3 minutes just to cook the exterior but not brown. Remove with a slotted spoon to a paper-towel-lined tray to drain.

Crisp fry

Increase heat so the oil is at about 350–375°F. Fry the par-fried (or raw, if you skipped par-frying) potato sticks in batches for 3–5 minutes until golden brown and crisp. Remove to paper towels and immediately toss with kosher salt (1 tsp), black pepper (1/4 tsp) and optional paprika/Cajun seasoning (1/2 tsp).

Serve

Keep fries warm in a 200°F oven if needed and serve alongside pork strips.

Whisk together mayonnaise (1/4 cup), ketchup (2 tbsp), hot sauce (1 tsp) and lemon juice (1 tsp) in a small bowl until smooth. Taste and adjust seasoning or heat, then serve chilled or at room temperature with the pork strips and fries.