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Midwestern Pork Tenderloin Sandwich
Courtesy of National Pork Board
Prep Time: 10 Min.
Cook Time: 5 Min.
What you need:
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+ 1 lb. boneless pork loin roast OR 1 lb. boneless pork chops
+ 1/2 c. yellow corn meal
+ 1/2 tsp. black pepper
+ 1 c. flour
+ 1 tsp. salt
+ 4 large sandwich buns
+ cooking oil for frying
+ assorted condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, ketchup)
What to do:
1. Cut 4 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a thin piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 in. across.
2.Mix together flour, cornmeal, salt and black pepper.
3. Heat 1/2 in. of oil in a deep, wide skillet to 365°F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 min. total. Drain on paper towels and season to taste with salt and pepper. Repeat for each pork slice.
4. Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce).
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Calories: 363; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 52mg; Total Carbs: 31g; Sodium: 1814mg;