Hoosier Pork Tenderloin Sandwiches |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These seem to be an Indiana thing - and I can't tell you how much I miss being able to get one in any sandwich place, like you can back in Indiana. I've never seen them anywhere else. Serve these on hamburger buns (they're a lot bigger than the bun) with slices of fresh, homegrown, ripe tomato (if you can get it - tomatoes are to Indiana what bourbon is to Kentucky), lettuce, onion, and the mandatory mustard. Read more . Warning: If you've never had one, these are seriously addictive. Ingredients:
4 boneless butterfly chops, cut about a half inch thick, or 4 boneless loin chops, cut an inch thick |
1 c. flour |
1/2 c. milk |
1/2 c. cornmeal |
1 t. salt |
1 t. black pepper |
oil |
Directions:
1. If you bought regular loin chops, butterly them. With a sharp knife, cut them almost all the way in half, then open them. Beat the butterflied chops with a meat mallet until a quarter inch thick.
2. Mix the breading ingredients and put on a plate.
3. Heat about a half inch of oil in a heavy skillet until a one-inch cube of bread browns in about a minute, and turn the oven on warm. Dip the first tenderloin in milk, then dredge on both sides, making sure every bit is covered. Place the first in the hot oil (only do these one at a time), and fry until the bottom is golden brown, then turn, and fry until golden brown all over (this should only take five minutes if your oil is the right temperature). Drain on a paper towel, then start frying the second one. Place the first on a rack in the warm oven. Repeat the process until all four are done.
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