pork tenderloin sandwich
Difficultyeasy to medium
Serves7
Preparation
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1.
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.
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2.
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.
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3.
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.
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4.
Heat a deep fat fryer to 360 degrees. Deep-fry one tenderloin at a time for 4-5 minutes.
Serving
Serve on a toasted Kaiser roll with lettuce, onion, mustard, and dill pickles.
Ingredients
- 1 seven lbs. 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