Pork Tenderloin Sandwich
Ingredients
6 center cut pork tenderloin, 1 inch thick
2 sleeves saltine crackers or ritz crackers, processed into fine crumbs
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 1/2 cups flour
1 ½ cups buttermilk
Vegetable oil
Salt
6 hamburger buns
Leaf lettuce, tomato slices, pickle slices, mustard
Description
Tenderloin sandwiches are popular midwest fare said to have originated in Huntington Indiana by a push cart operator hoping to bring German weiner schnitzel to the masses.
Directions
Trim off any excess fat.
Butterfly each piece by cutting horizontally to, but not through, the other side. Lay open.
One at a time, cover each piece of pork with plastic wrap and using the flat side of meat mallet, pound until they are as thin as you can comfortably make them without tearing holes.
Add at least 1-inch of oil to a large skillet. Heat oil to 375°F.
Meanwhile, in a shallow dish, place the flour. In another, the buttermilk. In a third, combine cracker crumbs, garlic powder and black pepper.
Working with one at a time, dredge the pork pieces in flour and then dip into buttermilk. Evenly coat with cracker crumb mixture.
Carefully lower the breaded tenderloin into hot oil and fry about two minutes or until an instant-read thermometer inserted in the center reads at least 145°F, turning once. Place fried pork tenderloin on a cooling rack and sprinkle with salt. Repeat with remaining tenderloins.
Place fried pork tenderloins on the bottom half of the hamburger buns and top as desired.