Source:
FamilyTime Community Cookbook
|
PORK LOIN SANDWICHES
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?). |
Rating:
Rate This Recipe |
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
|
|
|