Pork Tenderloin Sandwich

Makes 4 servings

Ingredients

1 - 1lb pork tenderloin, divided
4 Potato Hamburger Buns
first dredge
1/2 cup King Arthur® All-Purpose Flour
1/2 cup Bob’s Red Mill® Cornstarch
2 teaspoons RealSalt® Seasoning Salt
1 teaspoonRealSalt® Garlic Salt
1 teaspoonRealSalt® Onion Salt
second dredge
2 eggs
3 tablespoons buttermilk
third dredge
1 sleeve Kellogg's® Club® Crackers, crushed
1 cup Progresso® Plain Panko Bread Crumbs
1 gallon Crisco® Frying Oil Blend
garnishes
Claussen® Kosher Dill Pickles, sliced
sweet onions, thinly sliced
Heinz® Organic Tomato Ketchup
French's® Classic Yellow Mustard

Directions

Combine the flour, cornstarch, seasoned salt, and pepper in a shallow baking dish. Remove and reserve 2 tablespoons of this mixture. In a second shallow baking dish, whisk the eggs and milk together until well-blended. In a third dish, combine the crushed crackers and panko, plus the reserved flour/cornstarch mixture.

Cut the tenderloin into 4 sections and butterfly each section, then pound between sheets of plastic wrap with a meat mallet to 1/4 inch thickness.

To coat, first dredge each piece of pork on both sides in seasoned flour, shaking off any excess. Dip into the egg mixture to coat both sides, then dredge in the crumb mixture, pressing gently to coat both sides evenly. Transfer the pork to a clean plate and repeat the process with the remaining pork.

Allow the pork to rest for 20 minutes to give the breading time to adhere to the meat.

In a deep fryer, fry the breaded pork until golden brown on both sides, about 3 minutes per side. Do not over crowd the basket, depending on the size fry one or two at a time.

Transfer to a rack on a sheet pan and keep warm in a 250℉ degree oven until ready to make the sandwiches.

Notes

• While the fryer is out and you're making a mess, make sure to fry up some Frings, which are a serving of french fries and onion rings. (ORE-IDA® Extra Crispy Crinkles French Fried Potatoes and Golden Crisp® Beer Battered Thick Cut Onion Rings).
• Other great sides are Macaroni Salad and Cole Slaw.
• We use a T-fal® 3.5L Stainless Steel Deep Fryer to fry the tenderloins. You can use a large, heavy-bottomed skillet, heat 1 quart oil to 350°F as an alternative.
• You can use 4 pork loin chops for this recipe. Just butterfly them and pound them to the 1/4 inch thickness similar to the tenderloin.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.iowafoodandfamily.com/food/classic-iowa-pork-tenderloin-sandwich