Midwest Pork Tenderloin Sandwich

Submitted by ratherbeswimmin

"From the National Pork Board; These bun-busting tenderloins are supposed to hang out from the bun by at least an inch (sometimes more), creating a two-fisted dining experience. Nicholas Freinstein, of Huntington, Indiana, is credited with creating “the tenderloin”."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• Pork

• 1 lb boneless pork loin
• 1 cup flour
• 1 teaspoon salt
• 1⁄2 teaspoon ground black pepper

• Sandwiches

• vegetable oil
• water
• 1⁄2 cup cornmeal
• 4 large sandwich buns, lightly toasted
• mustard
• mayonnaise
• dill pickle slices
• ketchup
• sliced onion
• lettuce

directions

1. To make the pork: cut 4 (1-inch slices) of pork; trim any exterior fat from edges.
2. Put each slice of pork between pieces of plastic wrap.
3. Using a wooden meat mallet, pound vigorously until each slice is very thin and about 10 inches across.
4. Mix flour with salt and pepper in a pie plate.
5. Heat ½-inch of oil in a deep 12-inch skillet to 365°.
6. Dip each slice of pork in water, then in flour mixture.
7. Pat both sides with cornmeal.
8. Fry, one at a time, turning once, until golden brown on both sides, about 5 minutes total; drain on paper towels and keep warm until all are cooked.
9. Serve prepared pork on buns with desired condiments.