Saturday, November 13, 2010

Pork Tenderloin Sandwiches

Pork tenderloin sandwich - Joensy's Restaurant...Image via Wikipedia
One of my friends gave me a recipe for pork tenderloin sandwiches. She said they are just like the ones we get here in town at the Legion. At work every couple of weeks, we make a run there for lunch and the sandwiches are great - and usually huge. I was skeptical, but tried this at home. I didn't have buttermilk, but just added a lemon juice to regular milk and it worked fine. This wasn't hard and turned out really good, the hubby gave it a thumbs up. I'm glad that now I can make one of my favorite sandwiches myself.
I did a little research on tenderloin sandwiches to find that this is really a Midwestern dish and Indiana is given the primary credit for it's origin.
How cool?

Hoosier Pork Tenderloin

2 lb. whole pork loin        2 cups buttermilk    2 cups flour
2 eggs        2 cloves garlic    1 t. kosher salt        1 t. pepper    1 t. cayenne
2 sleeves saltine crackers

Cut pork crosswise into 4 equal sections. Put each piece flat on a cutting board and slice horizontally almost in half (butterfly) - stopping about 1 inch from other side. Open like a book. Sprinkle each piece with water, placed between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with mallet or heavy skillet. Whisk eggs, buttermilk, garlic, salt, pepper, and cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight. Pulse crackers into coarse crumbs in a food processor, then transfer to shallow dish. Put the flour in another dish. Remove each piece of pork from marinade, letting excess drip off. Dredge both sides in flour, dip in buttermilk again, then coat with cracker crumbs. Heat 1/4-1/2 inch oil in heavy skillet over medium high heat until deep fryer thermometer reaches 360. Fry pork in batches until golden and cooked though, about 3 minutes per side. Drain on paper towels.
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