Source: FamilyTime Community Cookbook

Frying tenderloins is like frying chicken: All recipes are fundamentally alike, but each has a twist, ranging from how the flour coating is seasoned to what the cooked meat ought to be drained on (paper towel? brown paper bags?).
Serves: 4 sandwiches
Prep Time: 0 minutes
Cook Time: 0 minutes


4 1-inch-thick slices from a boneless center-cut pork loin
1 cup all-purpose flour
1/2 cup yellow corn meal
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable Oil, for deep frying
4 hamburger buns

Trim fat from pork loins. 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.

In a bowl whisk together lour, cornmeal, salt, and pepper.

In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer.

Dredge pork in flour mixture, shaking off excess.

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.

Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles