The breaded pork tenderloin sandwich gets a kick of spices. The Southwestern spice rub can be made in quantity and kept in the cupboard. Accompany with tortilla chips and fresh melon.
- 1 pork tenderloin (about 3/4 pound)
- 1/4 cup cornflake crumbs (fine)
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 4 sandwich buns (large)
- Cut tenderloin on the diagonal into 1/2-inch-thick pieces. Put each piece between two pieces of waxed paper or plastic wrap and gently, with heel of hand, press tenderloin pieces to 1/8-inch thickness. In shallow bowl blend well cornflake crumbs, paprika, chili powder, cumin, onion powder and salt. Heat oil in large nonstick skillet over high heat. Coat each tenderloin piece on with cornflake crumb mixture. Brown well on each side and serve on sandwich buns with sliced tomato, lettuce and sliced avocado.