Midwest Pork Tenderloin Sandwich |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the National Pork Board; These bun-busting tenderloins are supposed to hang out from the bun by at least an inch (sometimes more), creating a two-fisted dining experience. Ingredients:
1 lb boneless pork loin |
1 cup flour |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
vegetable oil |
water |
1/2 cup cornmeal |
4 large sandwich buns, lightly toasted |
mustard |
mayonnaise |
dill pickle slices |
ketchup |
sliced onion |
lettuce |
Directions:
1. To make the pork: cut 4 (1-inch slices) of pork; trim any exterior fat from edges.
2. Put each slice of pork between pieces of plastic wrap.
3. Using a wooden meat mallet, pound vigorously until each slice is very thin and about 10 inches across.
4. Mix flour with salt and pepper in a pie plate.
5. Heat 1/2-inch of oil in a deep 12-inch skillet to 365°.
6. Dip each slice of pork in water, then in flour mixture.
7. Pat both sides with cornmeal.
8. Fry, one at a time, turning once, until golden brown on both sides, about 5 minutes total; drain on paper towels and keep warm until all are cooked.
9. Serve prepared pork on buns with desired condiments.
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