Midwestern Pork Tenderloin Sandwich

Pork
Midwestern Pork Tenderloin Sandwich
23
6
500
15

Ingredients

  • 1 pound boneless pork loin roast (OR boneless pork chops)
  • 1 cup flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 sandwich buns (large)

Directions

  1. 1Cut 4 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a thick piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across. Mix together flour, cornmeal, salt and black pepper.
  2. 2Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper. Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce).
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NutritionView more

500Calories
Sodium35%DV850mg
Fat18%DV12g
Protein65%DV33g
Carbs20%DV61g
Fiber12%DV3g

PER SERVING *

Calories500Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat2.5g13%
Trans Fat
Cholesterol75mg25%
Sodium850mg35%
Potassium510mg15%
Protein33g65%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate61g20%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.