BREADED PORK TENDERLOIN SANDWICH
This pork tenderloin sandwich (with a crispy golden cutlet that is so wide, no bun can contain it) is the deep-fried darling of Indiana. It's is so beloved in the Hoosier state that it inspired a documentary about the search for the perfect version of it. We hope it will inspire you to try an uncommon way of cooking pork tenderloin, whether you're a fan or a skeptic.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
- Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
BREADED PORK TENDERLOIN
This is the most tender, tasty recipe for pork tenderloin.
Provided by Dani
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
- Preheat oven to 325 degrees F (165 degrees C).
- Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
- Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 337.8 calories, Carbohydrate 11.7 g, Cholesterol 204.9 mg, Fat 13.1 g, Fiber 1.1 g, Protein 41 g, SaturatedFat 3.6 g, Sodium 476 mg, Sugar 1.8 g
BREADED PORK TENDERLOIN
Meat is a hard sell with my teenage daughter, unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top, and it's a home run. -Donna Carney, New Lexington, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl. Dip pork in egg, then in flour mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 327mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
HOOSIER PORK-TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
FRIED BREADED PORK TENDERLOIN
I am NOT a big pork fan, but I do like pork tenderloin - it's "the other white meat" very low in fat content (hate fatty meats!) The rosemary makes this absolutely heavenly. Got it out of my old Good Housekeeping cookbook. (my newlywed bible)I like to make my twice-baked potatoes with this,and some broccoli or asparagus(when it's cheap)
Provided by HEP MEP
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork tenderloin into 1/2 inch slices.
- Pound to about 1/4 inches.
- thickness.
- Should be about 12 slices.
- In a pie plate,or medium bowl,beat egg with 4 tsps.
- of water,salt,rosemary,and pepper.
- Place bread crumbs on wax paper.
- With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
- Repeat until each piece is coated twice.
- Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
- Keep warm until all pieces are done.
Nutrition Facts : Calories 308.4, Fat 16.7, SaturatedFat 3.4, Cholesterol 148.3, Sodium 518.7, Carbohydrate 14.8, Fiber 0.9, Sugar 1.4, Protein 23.4
FRIED PORK TENDERLOIN SANDWICH (A MIDWEST FAVORITE)
A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.
Provided by DPN9925
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork tenderloin into 3/4 inch slices.
- Pound the slices until each is about 1/4 inch thick.
- Place the cracker meal in a dish (aluminum pie pans work great).
- In a second dish, pour in the water and stir in the bouillon.
- Dip each slice in the bouillon water and then in the cracker meal.
- Coat well.
- Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
- Drain.
- Serve on a hamburger bun with your choice of condiments.
CRISPY PORK TENDERLOIN SANDWICHES
This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I've moved away, I'm happy to say my family can still enjoy them thanks to this recipe. -Erin Fitch, Sherrills Ford, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.
Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH
If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!
Provided by Kathi Richards Smith
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 20
Steps:
- Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
- Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
- Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
- Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
- Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
- Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 55.8 g, Cholesterol 97.8 mg, Fat 14.7 g, Fiber 3.8 g, Protein 29.6 g, SaturatedFat 3.1 g, Sodium 1446.4 mg, Sugar 6.5 g
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