Thursday, December 22, 2011

Pork Tenderloin Sandwich

I'd neither had nor even heard of pork tenderloin sandwiches until I went to Iowa for the first time several years ago. They are a big Midwest thing, and its a little sad they haven't made their way out West because they are DE-licious! I mean, its fried pork on a bun, how could it not be good?

I finally tried my hand at making these at home, and was pleasantly surprised at how easy they are AND how fantastic they taste. Yes, its like a chicken sandwich, but why can't the other white meat get in on the game? One plus to the pork is that you can pound it so much thinner, which I like, and that it literally takes just a few minutes of frying to come out golden and crispy and perfectly cooked through. So glad I don't have to go all the way to Iowa for my fix!


1 pound pork tenderloin*
1/4 cup all-purpose flour
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
1 Tbsp. milk
1/2 cup bread crumbs
Additional onion powder, garlic powder, and chili powder (if bread crumbs are not pre-seasoned)
Canola oil, for frying
4 large hamburger buns, split and toasted
Optional toppings:
Sliced onion
Dill pickle slices
Mustard, Mayo, BBQ Sauce

*Note: I used a pre-packaged pork tenderloin that was 1 1/2 lbs, and for 4 sandwiches I only used less than half of it. So, depending on how many mouths you have to feed, 1 lb. of tenderloin may actually be too much or just right. I chopped up the rest of mine and stewed it for some shredded pork that I was able to get 2 full meals out of it!


1. Slice pork tenderloin crosswise into 4 pieces, each about 1 " thick. Place one piece cut side up on between sheets of plastic wrap. Pound with a meat mallet until about 1/4" thick. Repeat with remaining 3 slices.

2. In a shallow bowl, combine the flour, onion powder, garlic powder, salt and black pepper. In another bowl, whisk together the egg and milk. In a third bowl, combine bread crumbs and additional onion powder, garlic powder, and chili powder (optional).

3. Pour oil into a large frying pan, enough to cover the bottom. Heat over medium-high.

4. Dredge a piece of pork in the flour until well-coated. Shake off any excess. Dip in egg and coat both sides. Transfer to the bread crumbs and coat both sides. Shake off any excess, then add to the hot oil. Repeat with remaining pork slices. Cook about 2-3 minutes on each side, until golden brown and cooked through. Drain on paper towels. Serve immediately on toasted buns with desired toppings.

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