Midwestern Pork Tenderloin Sandwiches
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.
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 ground 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°F (185°C).
- 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.
Recipe and photograph provided courtesy of National Pork Board.