Hoosier Pork Tenderloin Sandwich
- 1/2 cups All-purpose Flour
- 1/4 cups Yellow Corn Meal
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 1/4 cups Milk
- 1- 1/2 cup Olive Oil
- 2 whole Pork Loin Chops, Butterflied
- 4 whole Hamburger Buns
- 1/2 whole Onion, Sliced
- 1 whole Tomato, Sliced
- Preheat the oven to keep warm.
- In a wide bowl mix the flour, corn meal, salt and pepper.
- In another bowl pour the milk and set aside.
- Next use a mallet to pound the pork until its a quarter-inch thick.
- Cover a heavy skillet pan with a 1/2 of olive oil and heat thoroughly.
- When the oil reaches the desired temperature (hot enough to brown a cube of bread in one minute), dip the pork into the milk, then into the flour mixture and place into the oil.
- Fry the first chop until golden brownapproximately 3-1/2 minutes per side.
- When golden brown and heated through, remove pork and place on a paper towel to drain.
- Keep the chop warm in the oven and repeat the process with the second chop.
- Slice the butterfly pork in half for a lighter caloric load and to make four servings.
- Serve the pork tenderloin on a hamburger bun with the sliced onions and tomatoes.
- BBQ sauce or mustard are recommended toppings.
allpurpose, salt, pepper, milk, olive oil, chops, hamburger, onion, tomato
Taken from tastykitchen.com/recipes/main-courses/hoosier-pork-tenderloin-sandwich/ (may not work)