Midwest Pork Tenderloin Sandwich

• Pork
• 1 lb boneless pork loin
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Sandwiches
• vegetable oil
• water
• 1/2 cup cornmeal
• 4 large sandwich buns, lightly toasted
• mustard
• mayonnaise
• dill pickle slices
• ketchup
• sliced onion
• lettuce

1. To make the pork: cut 4 (1-inch slices) of pork; trim any exterior fat from edges.
2. Put each slice of pork between pieces of plastic wrap.
3. Using a wooden meat mallet, pound vigorously until each slice is very thin and about 10 inches across.
4. Mix flour with salt and pepper in a pie plate.
5. Heat 1/2-inch of oil in a deep 12-inch skillet to 365u0b0.
6. Dip each slice of pork in water, then in flour mixture.
7. Pat both sides with cornmeal.
8. Fry, one at a time, turning once, until golden brown on both sides, about 5 minutes total; drain on paper towels and keep warm until all are cooked.
9. Serve prepared pork on buns with desired condiments.

pork, pork loin, flour, salt, ground black pepper, sandwiches, vegetable oil, water, cornmeal, sandwich buns, mustard, mayonnaise, dill pickle, ketchup, onion

Taken from www.food.com/recipe/midwest-pork-tenderloin-sandwich-181148 (may not work)