The “tender” in the name of this
sandwich refers to the ease with which you can sink your teeth
into it. The cut of pork is actually boneless loin, “tenderized”
with a meat mallet. Serve these monster sandwiches with sliced
tomato, sweet onion and lettuce.
Midwestern
Pork Tenderloin Sandwiches
- 1 pound boneless pork
loin, OR 1 pound boneless pork chops
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
4 large sandwich buns
- 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).
Makes 4 servings.
Nutrition Facts
Calories 580 calories
Protein 37 grams
Fat 15 grams
Sodium 450 milligrams
Cholesterol 60 milligrams
Saturated Fat 5 grams
Carbohydrates 72 grams
Fiber 3 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
