Breaded Pork Tenderloin Sandwich


Photo: flickr user JOE M500

About

A popular Indiana, Iowa and Illinois sandwich. Recipe by Davydd.

Tags:

pork
sandwich
meat

Yield:

4

Added:

February 5, 2010

Creator:

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Ingredients

1 pork tenderloin (about 20-24 oz.)
4 sandwich buns or kaiser rolls
1 gallon canola oil for deep fat frying
1 quart buttermilk
2 whole eggs
1/4 cup white flour
Pinch of salt and black or white pepper
1 tablespoon dry mustard
1 or 2 cloves of freshly chopped garlic
Pinch of Emeril’s Original Essence seasoning or Cayenne
1 package Panko bread crumbs
1/4 cup yellow corn meal (optional)
Sliced tomato, sliced onion, lettuce,

Preparation

1
Remove the white skin and trim the fat from the tenderloin; cut into four pieces of about 4 to 6 ounces each and pound with the smooth side of a meat tenderizer mallet to a depth of about 1/4 to 3/8 inches. They should and will be bigger than standard sandwich bun.
2
Prepare the marinade with two eggs, a quart of buttermilk, about 1/4 cup flour, a pinch of salt and pepper, fresh finely chopped garlic, and a tablespoon of dry mustard. For extra punch, add Emeril's Original Essence seasoning can be. Marinate overnight.
3
Remove the tenderloin from the marinade and let the excess drip off. Coat with breadcrumbs and cornmeal (optional), then let breaded tenderloins set for a couple hours of hours in the refrigerator.
4
Pre-heat a deep fat fryer filled with canola oil or peanut oil to 360 degrees F. You can also pan fry by pouring in about a 1/4 inch of oil. Fry the tenderloin for approximately 3 minutes or slightly more or until golden brown.
5
Serve on a bun with sliced tomato, onion, lettuce, mustard or mayo.

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