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Breaded Pork Tenderloin Sandwiches

Submitted by: | Source: Me

2010-05-08 Other
5 7

A BLAST FROM THE PAST - Tender pork tenderloin pounded thin and breaded in corn flake crumbs and fried to a golden brown.

  • Servings: 2 sandwiches
  • Prep Time: 15 min.
  • Cook Time: until meat is cooked through and golden
  • Total Time: As long as it takes.

Ingredients:

The Amount of Ingredients Listed Below Is Just Enough Breading, for 2-3 tenderloin sandwiches. i did not bread the tenderloin i flatened and put in the freezer.
2 Pork Tenderloin Chunks, see *note below
1½ cups Corn Flake Crumbs, can make your own or can be bought
1 Egg, beaten
Splash of Milk
Oil, for frying
Salt, to taste, optional (i leave out
Large Bbq Buns or Hoagie Buns
Your Favorite Condiments

Directions:

1) Cut across tenderloin strip at 3 inch intervals; place 1 chunk into gallon ziplock bag and pound with flat side of meat mallet until about 3/8 inch thick. (You want it thin, when put in frying pan it will pull up a bit and become thicker). Repeat, for each chunk. Set aside. 1 chunk = 1 sandwich. Set aside.

2) Place corn flake crumbs in shallow bowl or on a plate. Add salt if using and mix well. Set aside.

3) Beat egg in another shallow bowl and add splash of milk, mix well. Set aside.

4) Place oil into skillet about 1/2 inch deep, and heat, while breading the tenderloin.

5) Dip the flat pieces of tenderloin, one at a time into the egg mixture, making sure both sides are coated, then into the corn flake crumbs, pressing the crumbs into the meat with your hands, coating both sides. Hold with both hands and place carefully into the hot oil. Fry on first side until golden brown, turn and fry second side until golden brown and meat is throughly cooked. Watch carefully as crumbs will burn easily. Drain on paper towel.

6) Serve Deluxe on extra large buns, with lettuce, sliced tomato, sliced onion, and pickel. My fave is mustard and dill pickel. Also, good with cole slaw on top.

*Note: *My pork tenderloin was about 2 1/3 lbs. There were 2 strips of tenderloin. I cut across each strip in 3 inch intervals and got 6 chunks out of the 2 strips. 1 chunk = 1 breaded tenderloin sandwich. I pounded out all the chunks with the flat side of a meat mallet to about 3/8 inch, wrapped each in plastic wrap, then in foil and placed in a ziplock bag for the freeer. I saved out 2 for dinner. While tenderloin is slightly expensive, on sale I paid 8.10 for my tenderloin at 3.49/lb which makes each of the sandwiches about 1.30 without the cost of the bun and the condiments. Here in Indy if you were to go out for a tenderloin sandwich you would be paying 8.00-10.00 and up. For 8.10 I got enough for the hubs and I to have 3 meals.