Pork Tenderloin Sandwich
Source: FoodNetwork.com
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 4
Total time: 5 hours
INGREDIENTS
- 2 lbs center-cut boneless pork loin
- 2 eggs
- 2 cups buttermilk
- 2 cloves garlic, crushed
- 1 tsp Kosher salt
- 1 tsp ground black pepper
- ¼ tsp cayenne pepper
- 2 sleeves saltines
- 1 cup flour
- Oil for frying
- 4 hamburger buns
- ⅓ cup mayonnaise
- 3 Tbs mustard
- 1 red onion, thinly sliced
- Dill pickle chips to taste
DIRECTIONS
- Cut the pork into four equal pieces. Butterfly each piece (lay each piece flat and slice almost in half horizontally, then open like a book), then sprinkle them with water, put between two pieces of plastic wrap, and pound flat with a mallet or rolling pin until 1/4” thick and 10-11” in diameter. (Traditionally, it should be much wider than the diameter of the bun.)
- In a shallow bowl or baking dish, whisk together the eggs, buttermilk, garlic, salt, pepper, and cayenne. Add the pork, cover, and refrigerate for at least 4 hours.
- In a food processor or using a ziploc bag and a rolling pin, crush the saltines into crumbs, and put them in a shallow dish. Put the flour in a separate shallow dish.
- Remove the pork from the marinade but reserve the marinade for this next step. Coat each piece of pork by dredging it in flour, then dipping it in the marinade again, then coating it in the crushed saltines. Once coated, place the pork on a baking sheet, cover, and refrigerate for another 15 minutes.
- Meanwhile, in a heavy skillet, heat ½” oil over medium-high heat until it reaches 360 degrees F. Fry the pork until golden and cooked through, about 3-5 minutes per side. Drain on a cooling rack with paper towels laid beneath it, and add more seasoning to taste.
- Serve on hamburger buns with mayonnaise, mustard, onion, and pickles.