Hoosier Pork Tenderloin Sandwich Recipe

Breaded Pork Tenderloin Sandwich Recipe Food …

WebJun 5, 2017 · Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across. Whisk together the buttermilk, garlic powder, onion …

1. Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
2. Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
3. Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
4. Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.

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Hoosier PorkTenderloin Sandwich Recipe Food …

WebNov 16, 2016 · Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover …

1. Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
2. Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
3. Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
4. Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.

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