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Wednesday, September 12, 2012

Giant Breaded Pork Tenderloin Sandwich

              
Giant Breaded Pork Tenderloin Sandwich -There is a  hamburger bun, hiding under this monster.

This is a very popular sandwich, here in the Midwest. You will see it on the menu, of most restaurants, in my hometown. I love these, they are served the same way, as you would, a breaded chicken sandwich.
You can do this, with thin sliced pork loin too, and a lot of restaurants get away with it. (shame on them)
Although it's very good too, but it's not quite the same flavor, and not as tender. Traditionally, they are served with the whole piece of tenderloin, but we cut them in half, and put them on two buns.
1lb. will make about 5 giant, or 10 regular sandwiches.

Ingredients:
oil for frying-I like corn oil for these
1lb. pork tenderloin-sliced into 2 inch pieces
1cup buttermilk
a gallon storage bag
Kaiser rolls or hamburger buns
Any combination of -lettuce, sliced tomato, sliced onion, sliced pickles, and mayo. Some people like mustard and ketchup too.

For the breading:
1/4cup cornmeal
1/4cup flour
1cup breadcrumbs
1tsp. salt
1tsp. paprika
1/2tsp. onion powder
1/2tsp. garlic powder
1/4tsp. pepper

Preparation:
Place one of the sliced pieces of tenderloin, cut side up, in the storage bag. Pound it with the flat side of a meat tenderizer, until very, very thin. Continue the same way with the other pieces.
Toss the flattened pieces, in the buttermilk,and let stand 5 minutes.
Heat 1/2 inch of  oil, on a medium flame.
Take one piece of tenderloin, out of the buttermilk, allowing any excess to drip.
Dredge it through the breadcrumbs. and fry, turning often, until cooked through and browned, on both sides. 3-5minutes. frying only one piece at a time. continue the same way for the other pieces. Serve Hot.

Cut the tenderloin into about 2-inch pieces. I'm making 2lbs. so I double the breading.

Put one piece, in the storage bag, cut side up. Pound with the flat side of a mallet, until very thin.(this piece was laid on it's side, and produced a long narrow piece. if you lay it cut side up it makes nice round, piece)

Pounding them so thin, gives you the advantage, of becoming cooked through, in just a few minutes.


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