My parents are from Indiana and every time we would go up there we would go get these amazing pork tenderloin sandwiches that were bigger than the plate. I love these suckers and last night some friends of ours who are also from Indiana and Christi and I made pork tenderloin sandwiches. We used an egg and milk free recipe since her husband is allergic but they came out fantastic. Ours were smaller because the tenderloin I bought turned out to be cut in half even though in the package it looked like one cut.
Here is the recipe:
2lbs boneless pork loin
2 cups flour
1 cup yellow cornmeal
2 teaspoons salt
1 teaspoon black peper
8 large sandwich buns
-cut 4in slices of pork and trim any fat
-butterfly each slice so that they are connected only by a thin piece of meat
-tenderize until about 10in across
-mix breading together
-heat 1/2 in oil in a deep wide skillet (i used a 15in cast iron skillet and since ours were not as big I was able to cook about 4 at a time) to 365
-dip the pork in water then in the breading mixture
-fry until golden brown on both sides (about 5 min each side)
Top it with some lettuce, tomatoes, ketchup and mayo and enjoy.
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