Breaded Pork Tenderloin Sandwich

Here in Indiana, you're pretty much required by law to have one of these at least once a month. I found this recipe over on Dorothy McNett's website.


I have to admit that I made a minor change to the original way of making these. I like to have just a little kick to my food, so I added the teaspoon of cayenne. It really might have been more. Use your own judgment and taste to guide you.

Makes: 4 sandwiches
Prep time: 25 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 pound pork tenderloin, cut 1" thick
• 1/3 cup all purpose flour
• 1/2 t paprika
• 1/4 t pepper
• 1 t salt
• 1/2 - 1 t cayenne, or to taste
• 1 egg
• 1 T milk (can use 2%)
• 1 1/2 cups ground cracker crumbs (use no salt or low-salt)
• oil for frying
• Hamburger buns, mustard, mayo, pickles, red onion, etc, as you desire, for toppings

1. Pound the pork slices into 1/4 inch thick slices.

2. Heat 4 inches of oil to 375 in a Dutch oven.

3. Lay out 3 bowls. In the first combine the flour, paprika, cayenne, pepper, and salt. In the second bowl combine the egg and milk. In the last bowl place the cracker crumbs.

4. Dip each pork slice into the flour mixture, then the egg mixture, and finally into the crumbs, coating completely. Place on a wire rack to set for 10 minutes.

5. Place pork slices into Dutch oven (you may need to do this in batches) and cook 2 minutes per side or until done. Remove to a paper towel-lined plate.

6. Serve over toasted hamburger buns with your favorite toppings. We prefer tomato, mayo, red onion, dill pickles and lettuce.