Midwestern Breaded Pork Tenderloin Sandwich
The Midwestern Breaded Pork Tenderloin Sandwich is a classic in America's heartland. A juicy, pan fried tenderloin needs only simple ingredients but brings big flavor!
Servings: 4 servings
- 1 lb Pork Tenderloin
- 1/2 cup Milk
- 1/2 cup Flour
- 1/4 cup Cornmeal (or unseasoned breadcrumbs)
- ~1 tsp Salt
- 1/2 tsp Pepper
- Cooking Oil (such as canola)
- 4 Hamburger Buns
- 1 Red Onion (cut into rings)
- 12 slices Dill Pickles
- 4 leaves Lettuce
- Mayo (Optional)
After trimming any fat off from edges, cut pork into 4 equal pieces and butterfly each slice so only a thin piece of meat connects them. Put each butterflied slice between pieces of plastic wrap and use a meat hammer to pound the slice until is flattened but not torn (~1/3” thick).
Mix together flour, cornmeal, salt and black pepper.
Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F.
Dip each slice of pork in milk, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total.
Drain on paper towels or wire rack.
Serve on buns with desired condiments (mustard, mayonnaise, dill pickles, sliced onion, lettuce).
Calories: 437kcal | Carbohydrates: 57g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 4358mg | Potassium: 1068mg | Fiber: 8g | Sugar: 11g | Vitamin A: 940IU | Vitamin C: 6.5mg | Calcium: 317mg | Iron: 5.4mg