Pork tenderloin sandwiches are a staple of Midwest cuisine, originating in Indiana, and they're relatively unknown in the rest of the United States. You can get pork tenderloin sandwiches at nearly any sandwich shop in the Midwest, but they're also easy to make at home. The "tender" in the pork tenderloin comes from how juicy and tender the pork is when you finish tenderizing and frying it.
Things You'll Need
- Boneless pork loin
- Yellow cornmeal
- Black pepper
- Sandwich Buns
- Wooden meat mallet
- Plastic wrap
- Large skillet
Slice the pork tenderloin into four one-inch slices. Trim any exterior fat, and "butterfly" the pork by slicing it horizontally through the middle, almost entirely in half, so that it's only held together by a small strip of meat.
Place the butterflied pork between two pieces of plastic wrap and tenderize it with a wooden meat mallet. Tenderize the pork until it's approximately ten inches across.
Mix together one cup of flour, half a cup of yellow cornmeal, one teaspoon of salt and half a teaspoon of black pepper in a separate bowl.
Heat a half inch of oil in a large skillet to 365 degrees. Dip each slice of pork in water, then roll it in the dry-ingredient mix. Fry the pork slices in the oil, turning them one time until they're brown on both sides.
Drain the pork slices on paper towels when finished, and serve them on a sandwich bun.
- Photo Credit pork meat image by Maria Brzostowska from Fotolia.com
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