Fried Pork Loin

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Recipe byJayR30

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Ingredients:

1 large pork loin
2 bottles (approx 15 oz each) Tony Cacheres Creole Butter Sauce

Cut pork loin once down the center, then cut the two pieces in half to make 4 equal parts. Do *not* cut it in half vertically (like a loaf of bread).
Using a fork, punch holes in each of the quarters.
In two large ziploc bags, marinate the pork overnight in the Tony Cacheres Creole Butter sauce. Use 1 bottle and two quarters of the pork per bag.
When ready to cook, heat the oil to 350 degrees. It's fine if it is 340-350, but try not to go to much higher. Anything over 375 or so will burn the pork.
Place the pork quarters in the fryer. Place them in upright, making sure to not put one on top of the other. If need be, do 2 quarters first then the other 2 after. If using a tray that you will drop down into the fryer, be sure to spray the tray first with non-stick/Pam. Watch out for splattering when you drop it in.
Fry for 20 minutes, watching the temperature to make sure it doesn't get too high. Once finished, remove and let sit for 5 minutes.