pork tenderloin sandwich

1 7lbs. Pork Center Cut Loin Filet, fat removed and cut into 1½ inch slices
2 cups buttermilk
1 cup corn flour
2 cups Panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
canola oil
Kaiser rolls, toasted
Condiments: lettuce, sliced onion, mustard and dill pickles

Place sliced tenderloin patties between plastic wrap. Use a smooth sided meat mallet to pound the tenderloin to about ¼ inch thick. It’s o.k. if they do not remain perfectly round.

Dip flattened tenderloins in buttermilk, then into the corn flour. After all the tenderloins have been covered in corn flour – return them to the buttermilk and marinate for about 20 minutes.

Combine breadcrumbs, garlic powder, onion powder, salt, pepper and 2 Tablespoons of corn flour in a shallow bowl.

Remove tenderloins from the buttermilk and roll them in the breadcrumb mixture to coat evenly.

Heat a deep fat fryer to 360 degrees. Deep-fry one tenderloin at a time for 4-5 minutes.

Serve on a toasted Kaiser roll with lettuce, onion, mustard, and dill pickles.

Makes 7 sandwiches.

2 Responses to “pork tenderloin sandwich”