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

1. Preheat the oven to keep warm.
2. In a wide bowl mix the flour, corn meal, salt and pepper.
3. In another bowl pour the milk and set aside.
4. Next use a mallet to pound the pork until its a quarter-inch thick.
5. Cover a heavy skillet pan with a 1/2 of olive oil and heat thoroughly.
6. 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.
7. Fry the first chop until golden brownapproximately 3-1/2 minutes per side.
8. When golden brown and heated through, remove pork and place on a paper towel to drain.
9. Keep the chop warm in the oven and repeat the process with the second chop.
10. Slice the butterfly pork in half for a lighter caloric load and to make four servings.
11. Serve the pork tenderloin on a hamburger bun with the sliced onions and tomatoes.
12. 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)