Recipe by PrimQuilter
I love pork tenderloin sandwiches and haven't been able to find a good one since I moved away from MO. I found this recipe in a book by Jane and Michael Stern, who ate at Nicks Kitchen in Huntington, Indiana. I don't know whether this recipe is the Sterns' or the restaurant. Either way, it sounds like a keeper! Time allowed doesn't include the 12-16 hours of soaking.
Top Review by Nif
OH MY, this was good!!! I have to come clean though - when I read the instructions, I interpreted that I was to use 4-inch slices of pork tenderloin but I think it was supposed to mean 4 1-inch slices! I used a large tenderloin to make my giant cutlets. LOL! Not to worry, I cut them when I was done cooking them and I have enough left for another round of sandwiches. This recipe is really delicious and great with dill pickles and a spicy Dijon. YUM! Made for my adopted chef for Fall PAC 2011. Thanks PrimQuilter! :)
- 2⁄3 cup all-purpose flour, plus more for dredging
- 4 inches thick rounds pork, cut from a pork tenderloin
- 2 cups buttermilk
- 2 large eggs
- vegetable oil (for frying)
- 2 cups saltine crackers, crushed
- 4 hamburger buns or 4 hard rolls
Directions See How It's Made
- Pound pork tenderloin until it's 1/4" thick.
- Mix together buttermilk, 2/3 cup flour and eggs to make a paste.
- Cover tenderloins with this mixture and refrigerate 12-16 hours.
- Heat 1" of oil to 350 degrees in a large skillet.
- Remove soaked pork from dish, letting mixture drip away.
- Bread pork with crushed crackers, patting the crumbs in so they stick.
- Fry each slice until golden brown, turning once. Total cooking time for each slice should be 6-8 minutes.
- Serve on bun with mustard, pickle slices and raw onion.