Giant Texas Tenderloin Sandwich Recipes

HOOSIER PORK-TENDERLOIN SANDWICH

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.

GIANT DELI SANDWICH

Steps:

• To make this muffuletta-style deli sandwich, slice off the top third of a 12-inch round loaf of bread. Hollow out the inside of the loaf, leaving a 1/2-inch border. Fill the loaf with a mix of deli meats and cheeses (we used prosciutto, provolone, turkey, soppressata and mozzarella), fresh basil, roasted peppers and sliced tomatoes. Drizzle with vinaigrette, then replace the bread top. Wrap the sandwich tightly in plastic wrap and weight it down with a heavy skillet; refrigerate at least 4 hours or overnight, then cut into wedges.

GIANT PORK TENDERLOIN SANDWICHES

Steps:

• Pound each pork loin chop to about 1/4 inch thickness with flat side of meat mallet. Careful not to tear the meat. You want this to be very thin. If you accidentally tear it, it will still work.
• Beat eggs with water in a large bowl. Place cracker crumbs in another very large bowel. Place flour on a large dinner plate. Set up your breading station: flour, then egg, then cracker crumbs.
• Dip each flattened loin in flour, gently shake off extra, then in egg, then cracker crumbs, wipe hands now with a damp towel, press crumbs into the meat. Dip again in egg, and again in cracker crumbs, wipe hands again with damp towel, press into the meat firmly. NOTE: these are going to double to triple in size after they are fully breaded.
• Place in single layer on large baking sheets lined with parchment paper. Press the meat hard again to make sure there are no wet spots. Can use two baking sheets or can place a piece of parchment on top of first layer, then place rest of breaded meat on top. (Picture shows the size of the breaded loin compared to a standard size bottle of seasoning)
• Place in freezer for 2 hours. Dont skip this. Or overnight. If overnight, I suggest using freezer paper instead of parchment.
• In a very large deep skillet or stock pot, heat oil to 375°F.
• Cook each piece, one at a time, until golden brown, turning to cook evenly. About 4 minutes each side. The breading may bubble up and separate from the pork, don't panic. This happens to me usually on the last one I breaded, because I begin to get tired, and didn't thoroughly press the cracker crumbs into the meat each time.
• Remove to paper towels to drain. Optional you can sprinkle a little salt over the cooked meat. I don't typically because of the salt in the cracker crumbs.
• To serve, place preferred condiments and toppings on bun, place tenderloin on bun. The pork is supposed to hang over the bun quite a lot! Serve and enjoy!
• If you think these might be just too large for you and those you are feeding, simply cut each piece of meat in half after you pound them, but before you bread them.

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

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.