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Dill With It

Pickle-Brined Pork Tenderloin Medallion Fritters with Tangy Relish and Creamy Dipping Sauce

1 hour 10 minutes (plus 2 hours brining time)
Serves 4
DinnerAmericanNut-freeShellfish-freeSoy-free
Herb's take

Two great American institutions, fried food and pickles, combine for maximal crunch and tang. You'll learn the secret science of brining, why cornmeal fries up extra crisp, and how to make a dipping sauce that's more than just an afterthought.

Equipment needed
  • Dutch oven or deep fryer
  • Wire rack
  • Clip-on thermometer

Ingredients

Yield
4

Instructions

  1. 01
    Slice the pork tenderloin crosswise into 1/2-inch thick medallions. Place in a zip-top bag or shallow dish.
  2. 02
    Pour the pickle brine over the pork medallions. Seal and brine in the refrigerator for at least 2 hours, up to 4 hours.
  3. 03
    While pork brines, make the relish: In a small bowl, combine the diced pickles, minced red onion, chopped dill, apple cider vinegar, and sugar. Stir well and refrigerate until serving.
  4. 04
    In another small bowl, whisk together the mayonnaise, sour cream, mustard, and hot sauce to make the dipping sauce. Cover and chill.
  5. 05
    When ready to fry, drain the pork medallions and pat dry thoroughly with paper towels.
  6. 06
    Set up a breading station: In one shallow dish, combine flour, cornmeal, baking powder, garlic powder, smoked paprika, and black pepper. In another dish, beat together the eggs and milk.
  7. 07
    Working in batches, dip each pork medallion first in the egg mixture, then dredge thoroughly in the cornmeal-flour mixture, pressing lightly to adhere.
  8. 08
    Heat the vegetable oil in a large Dutch oven or deep, heavy pot to 350°F. Use a clip-on thermometer to monitor oil temperature.
  9. 09
    Fry the pork medallions in batches, about 2 to 3 minutes per side, until golden brown and cooked through. Transfer to a wire rack set over a baking sheet to drain.
  10. 10
    Let the fried medallions rest for 3 to 5 minutes before serving.
  11. 11
    Serve hot, topped with pickle relish and a generous side of creamy dipping sauce.

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