Try this Pork Loin Sandwiches recipe, or contribute your own.
Suggest a better descriptionFrying tenderloins is like frying chicken: All recipes are fundamentally alike, but each has a twist, ranging from how the flour coating is seasoned to what the cooked meat ought to be drained on (paper towel? brown paper bags?). Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick. In a bowl whisk together lour, cornmeal, salt, and pepper. In a heavy skillet heat 1/2 inch oil to 365F. in a deep-fat thermometer. Dredge pork in flour mixture, shaking off excess. Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain. Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles. Makes 4 Sandwiches. Gourmet April 1996 Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (862g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1361 | ||
Calories from Fat: 131 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 6.7mg | 2 % | |
Sodium 1025.7mg | 35 % | |
Potassium 1566.8mg | 41 % | |
Total Carbohydrate 264.6g | 78 % | |
Dietary Fiber 17.9g | 72 % | |
Sugars, other 246.7g | ||
Protein 43.6g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1361
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