Midwestern Pork Tenderloin Sandwich
The tender in the name of this sandwich refers to the ease with which you can sink your teeth into it."Great old fashion pork tenderloin sandwich. If you are from the Midwest you ordered this in the local cafe. Put on bun with crisp cold lettuce. Add either mustard or mayo and enjoy. Thanks for the recipe. It's perfect as written." - Billyroy7
Yield: 4 Ready in 45 minutes
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Midwestern Pork Tenderloin Sandwich Preparation
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 think 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 inches across. Mix together flour, cornmeal, salt and black pepper.
Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper.
Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce).
Republished with permission, National Pork Council
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