Iowa Life

So a lot has happened in the past week!  Every year since our Tare-Bear left us, I help coordinate the Iowa SIDS Foundation's Walk for the Future.  It takes months of work and asking for donations, getting ready for a raffle or silent auction and planning the memorial for our babies.  Saturday was the 15th Annual Walk for the Future and it was fabulous!  We didn't start the day out to well... we woke up at 5:15 to pouring rain and some pretty bad storms.  But in true walk fashion, our babies were watching out for us and the weather cleared and we were able to have the walk start on time.  It was nice to see people we haven't seen in a long time, and to celebrate and raise some money for a cause that is so close to our hearts!

I was also nominated for the ALS Ice Bucket Challenge and called out my bridesmaids!  They all surprised me (well not really because they are all amazing friends), and decided to donate to the SIDS Foundation in memory of Taryn instead!  It means a lot to us and we are so blessed to have these people in our lives!  If you would like to make a donation, please visit www.iowasids.org!

So on top of the walk, working, running, and our all around crazy-ness, some of our healthy eating has gone out the window.  The recipe below is a prime example of this.  Being Iowa, the people of this state have a huge appreciation for pork.  I love me some bacon, but this pork tenderloin business had me confused when we first moved here.  I've learned to appreciate this Iowa tradition, and when they were on sale last week for 10 for $10, I couldn't pass it up.  I normally don't like to fry anything because of 1). the fat and grease, and 2). the smell.  EW.  I hate the smell of hot grease.  It lingers for days.  EW.  But I had an emotional past couple of days and wanted something fried and oh so delicious.  So I busted out some of these tenderloins.  Yes I am an emotional eater.  It's a struggle that I've actually come a long way on...anyways...I realized shortly after I had the oil heating (EW) that we had no bread crumbs.  So I started searching for what we could use, and ended up with some town house crackers.  They made the tenderloin.  Seriously.  DELISH!!  Now I'll warn you too, I don't measure anything, and I cook until it smells done.  I bake this way too.  Deal with it and accept the change.  Here is the recipe I came up with:

5 pork tenderloins (Iowa style - tenderized and beat within an inch of it's life)
1 egg
3/4 sleeve of town house crackers (also crushed within an inch of their lives)
milk - some splashes
flour - I dumped some in a bowl (maybe like 1/2 cup)
S&P to taste
Onion powder (just a few shakes)
seasoning salt (a few shakes)
garlic powder (a few shakes)
oil - pick your poison - I used vegetable and just dumped about 1/4 of a jug in a pan and heated it up (you want about an inch to inch and a half deep) (that's what she said)

In one bowl - mix your egg and milk
In another bowl - mix your flour and seasonings
In the last bowl - crush your crackers and thank them for their awesomeness

Dip the tenderloin into the flour mixture making sure they are coated evenly.  Then dip it in the egg mixture, and finally the crackers (again making sure you have an even coat) and then put them in the hot oil.  I cooked them until they were golden brown on one side, and then flipped them and cooked them until they were golden on that side.  I removed them to a cookie sheet with paper towels to soak up some of the grease and to rest for about 5 minutes before we dug in. 

The whole process took about 20 minutes and my toddler helped.  She was very good at stirring the flour mixture.  These were probably some of the best tenderloins I've ever had.  The crackers made the whole thing!  Top with cheese, pickles and mustard and you're set!  For Mare, I cut hers so they were like chicken fingers (pig tails if you want to stick with the pork theme).

So good and so not good for you! Enjoy!

The picture wouldn't cooperate.