Breaded Pork Tenderloin Sandwich
By: Helen Pitlick
Published: Friday, February 5, 2010 - 10:15am

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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About


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

 


Tags:

porksandwichmeat 


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4 





Added:

    Friday, February 5, 2010 - 10:15am  


Creator: 

Helen Pitlick 










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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.

About


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