Pork Loin Sandwiches

• four 1-inch-thick slices from a boneless center-cut pork loin
• 1 cup all purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• vegetable oil for deep frying
• 4 hamburger buns
• Accompaniments: lettuce, tomato, mustard, and pickles

1. Trim fat from pork loins.
2. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick.
3. In a bowl whisk together lour, cornmeal, salt, and pepper.
4. In a heavy skillet heat 1/2 inch oil to 365F.
5. in a deep-fat thermometer.
6. Dredge pork in flour mixture, shaking off excess.
7. Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain.
8. Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.

center, flour, yellow cornmeal, salt, freshly ground black pepper, vegetable oil, buns, tomato

Taken from www.epicurious.com/recipes/food/views/pork-loin-sandwiches-14424 (may not work)