Best Midwest Pork Tenderloin Sandwich Recipes

Fried Pork Tenderloin Sandwich (A Midwest Favorite) image

Provided by DPN9925

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

1 pork tenderloin (cut into 3/4 inch slices)
saltine crackers, made into meal (use a blender or processor)
1 cup water
1 tablespoon bouillon (I use Maggi brand chicken & tomato but any brand or flavor will do. Three of the cube variety work w)
oil (for frying)
4 hamburger buns

Steps:

Cut the pork tenderloin into 3/4 inch slices.
Pound the slices until each is about 1/4 inch thick.
Place the cracker meal in a dish (aluminum pie pans work great).
In a second dish, pour in the water and stir in the bouillon.
Dip each slice in the bouillon water and then in the cracker meal.
Coat well.
Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
Drain.
Serve on a hamburger bun with your choice of condiments.

Midwest Pork Tenderloin Sandwich image

Provided by ratherbeswimmin

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless pork loin
1 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
vegetable oil
water
1/2 cup cornmeal
4 large sandwich buns, lightly toasted
mustard
mayonnaise
dill pickle slices
ketchup
sliced onion
lettuce

Steps:

To make the pork: cut 4 (1-inch slices) of pork; trim any exterior fat from edges.
Put each slice of pork between pieces of plastic wrap.
Using a wooden meat mallet, pound vigorously until each slice is very thin and about 10 inches across.
Mix flour with salt and pepper in a pie plate.
Heat ½-inch of oil in a deep 12-inch skillet to 365°.
Dip each slice of pork in water, then in flour mixture.
Pat both sides with cornmeal.
Fry, one at a time, turning once, until golden brown on both sides, about 5 minutes total; drain on paper towels and keep warm until all are cooked.
Serve prepared pork on buns with desired condiments.