Easiest Way to Make Indiana State Fair Pork Tenderloin

State Fair Crepes

The pork tenderloin sandwich, also known as breaded pork tenderloin sandwich aka bpt, contains a breaded and fried cutlet similar to the wiener schnitzel and is popular in the midwest region of the united states, especially in the states of indiana, illinois, missouri and iowa.

Recipe Summary State Fair Crepes

You find some pretty strange food combinations at state fairs, and this might be one that shows up one day. But for now, you're one step ahead. These flavors blend harmoniously, and a dollop of whipped cream or scoop of ice cream wouldn't hurt either.

Ingredients | Indiana State Fair Pork Tenderloin

1 cup milk

4 large eggs

1 tablespoon butter, melted

1 tablespoon white sugar

1 teaspoon almond extract

1 ¼ cups all-purpose flour

12 slices bacon

3 tablespoons butter, or as needed - divided

6 firm bananas, sliced in half lengthwise

12 tablespoons chocolate-hazelnut spread (such as Nutella®), divided

12 tablespoons peanut butter, divided

½ tablespoon honey, divided

1 teaspoon confectioners' sugar for dusting, or as needed

1 tablespoon chocolate syrup, or as needed

Directions

Blend milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour in a blender into a smooth batter, 1 to 2 minutes. Allow the batter to rest while you finish the remaining steps, at least 20 minutes.

Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate.

Melt 1 teaspoon butter on a crepe pan or in a non-stick skillet over medium heat. Pour in 1/4 cup of batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter, and cook until small brown spots appear on the bottom of the crepe, 2 to 3 minutes.

Carefully loosen crepe from the pan and gently flip to cook other side, 1 to 2 more minutes. Crepe is done when the batter in the center is set and a few small brown spots appear on the 2nd side.

Slide crepe onto a plate lined with a piece of parchment paper. Cook remaining crepes, buttering the pan when needed, and stack cooked crepes between pieces of parchment paper.

Melt remaining 2 tablespoons butter in a skillet and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. Set bananas aside.

To assemble, place a crepe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crepe.

Place a bacon strip in the center of the crepe and top bacon with a banana half. Drizzle about 1/2 teaspoon of honey over the banana half.

Roll up the crepe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crepes.

Crepes may be prepared in advance and refrigerated or frozen in a zippered freezer bag. If frozen, thaw at room temperature. To take the chill off, fill crepes, place in a baking dish, cover with foil, warm at a low temperature in the oven, and garnish as desired. This makes 12 crepes, and although you may not need that many, it's nice to have them on hand in the freezer. Preparing the crepes takes more time than filling them, so it's nice to be able to just pull out a few at a time, thaw, fill, and you have a quick and great-looking dessert!

Info | Indiana State Fair Pork Tenderloin

prep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 12 Yield: 12 crepes

TAG : State Fair Crepes

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