| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds cleaned pork tenderloin, cut into even 1-inch cubes
- 1/2 cup all-purpose flour
- 1 tablespoon plus 1 1/2 teaspoons sweet paprika
- Kosher salt and freshly cracked black pepper
- 2 cups plain breadcrumbs
- 2 large eggs, beaten
- Olive oil, for cooking
Instructions
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
- In a bowl, whisk together the flour and 1 tablespoon of the paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
- Season the pork skewers with salt and pepper. Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1/8 inch up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 627 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 59 g |
| Cholesterol | 240 mg |
| Sodium | 766 mg |
| Serving Size | 1 of 4 servings |
| Calories | 627 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 59 g |
| Cholesterol | 240 mg |
| Sodium | 766 mg |
Reviews
Thanks to Roland’s review, I made the pork pieces larger…the way I remember them growing up in Cleveland, Ohio. We, too, could buy them already cut and skewered onto wooden skewers…which got me thinking, do my metal skewers fit in my largest pan? Nope! So I used bamboo skewers, browned them, and finished them in the oven like my ma. I love the update to using tenderloin in a comfort food from my childhood!
I didn’t grill or use skewers, and this dish was still amazing. Very tasty and the kids loved it
I’ve lived in Pittsburgh for 20+ years and have never heard of this. Not so sure its “iconic” to this area
These are a favorite from Erie, PA growing up! There, they come threaded on skewers & ready to dredge as done here (If I remember correctly, the prepared skewers may be pork & veal; but, not 100% sure). After browning in fry pan, we then baked in oven which I would say you could do instead of putting on a grill, 350-375 degree oven. We even made a gravy after pouring off oil & adding water & scraping the fried bits from the frying pan. Using pork tenderloin sounds good! Now I can have city chicken in the South where I’ve lived 35 years!
Made this a few days ago. Absolutely fantastic! Great new way to prepare a pork loin. I will definitely be making this again!
We loved these! Neve thought of using pork tenderloin in this way. One adjustment I made, cut meat into 1”cubes ( that’s why I gave it 4 stars) Veggies and dressing, tasty!
a keeper
a keeper
Came out great. Made the dressing to go with, not the asparagus. I’m going to try it in the air fryer to cut calories.
Beyond yummy. Pork was tender and juicy and melted in mouth. I started in cast iron pan and then went into oven on a sheet pan. So easy to do and so yummy. I did use a 1” cut on the pork as that’s what he did in the show.
The City Chicken was delicious, BUT do not follow the printed recipe until you have seen the show!!!
There are multiple errors in the description in the printed recipe and missing/incorrect instructions that you will pick up in the show.
First: do not cut the pork into 1/2 inch cubes as directed in the printed recipe – Michael Simon halves the tenderloin lengthwise and then cuts each half into 3/4 to 1 inch pieces across the meat. The recipe says to thread the pork onto the skewers – to me that means folding each piece and putting the skewer through each piece at least twice. Michael does not do that but rather puches each piece onto the skewer – sort of stacking them. Michael also seasons the flour, the bread crumbs AND the egg to that each layer is seasoned. He also does NOT use 1 to 1/2 inch of oil in the pan. He uses 1/8 to 1/4 inch of oil. I also did this inside on the stove top and then after frying the skewered pork in batches drained the oil from the pan and put the skewers back in it and put the pan in the oven at 400 degrees. It only took a few minutes to reach the required temperature.
The pork was tender and tasty, but it would have been a disaster if I just did what the printed recipe said to do.
There are multiple errors in the description in the printed recipe and missing/incorrect instructions that you will pick up in the show.
First: do not cut the pork into 1/2 inch cubes as directed in the printed recipe – Michael Simon halves the tenderloin lengthwise and then cuts each half into 3/4 to 1 inch pieces across the meat. The recipe says to thread the pork onto the skewers – to me that means folding each piece and putting the skewer through each piece at least twice. Michael does not do that but rather puches each piece onto the skewer – sort of stacking them. Michael also seasons the flour, the bread crumbs AND the egg to that each layer is seasoned. He also does NOT use 1 to 1/2 inch of oil in the pan. He uses 1/8 to 1/4 inch of oil. I also did this inside on the stove top and then after frying the skewered pork in batches drained the oil from the pan and put the skewers back in it and put the pan in the oven at 400 degrees. It only took a few minutes to reach the required temperature.
The pork was tender and tasty, but it would have been a disaster if I just did what the printed recipe said to do.