From time to time I can buy whole pork loins for $1.99 a lb. The use of pork cut into strips like chicken fingers intrigued me. After all, they are "They other white meat." I have been experimenting using pork strips in some of my oven-baked chicken recipes. Here is the most recent one I tried that I have a picture of.
Spicy Southwest Pork Fingers
1 1/2 lb. boneless pork loin or 4 boneless pork chops, 1-inch thick
1 T. barbecue sauce
1 T. water
1/3 c. cornmeal
1/3 c. flour
1 t. salt
1 t. onion powder
1/4 t. pepper
1/2 t. oregano, crushed
1-2 t. chili powder (I use 1 t.)
1/4 t. garlic powder
1/3 c. butter or margarine, melted
Cut pork loin into four 1-inch slices. Trim any fat and cut each slice into three strips. If using pork chops, cut each chop into 3 strips. Beat egg with barbecue sauce and water in a medium bowl. Add pork strips and toss to coat. Mix cornmeal, flour and seasonings together in a pie pan. Place butter in a foil-lined jelly roll pan. Place in a 375 degree oven to melt while coating the pork. Remove a pork strip from egg mixture and let drain. Roll strip in cornmeal mixture, coating all sides. Place on a rack or waxed paper. Repeat with remaining pork strips. When butter has melted, remove jelly roll pan from oven and add pork strips. Bake strips for 10 minutes, turn, bake 10-15 minutes more until done. Makes 12 fingers enough for 3-4 servings. I served the pork fingers with a choice of barbecue sauce, honey mustard, and ranch dressing for dipping. One could also use salsa.
I will be trying other recipes with pork fingers, so stay tuned.
Linking up today with Full Plate Thursday, It's a Keeper Thursday, Recipe Swap Thursday, I'm Lovin' It
Hunk of Meat Monday
Tomorrow: Friday Finds and Frugal Tips-Freezing Buttermilk