Santa Fe Pork Tenderloin Sandwich
This spicy, corn tortilla chip-crumb coated pork tenderloin sandwich will become a favorite.
1 small pork tenderloin, about 3/4 pound
1/4 cup fine corn tortilla chip crumbs
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon vegetable oil
4 large sandwich buns, split and toasted
Lime wedges for squeezing
- Cut tenderloin on the diagonal into 1/2-inch-thick pieces. Put each piece between two pieces of waxed paper or plastic wrap and gently, with heel of hand, press tenderloin pieces to 1/8-inch thickness.
- In shallow bowl blend well tortilla chip crumbs, paprika, chili powder, cumin, onion powder and salt.
- Heat oil in large nonstick skillet over high heat. Coat each tenderloin piece on with crumb mixture. Brown well on each side.
- Serve on toasted sandwich buns with desired toppings.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.