Ode to a Pork Tenderloin Sandwich

Ode to a Pork Tenderloin Sandwich

Ah, the Super Bowl! Along with the game comes the permission to eat food one normally wouldn’t eat! 🙂 Last year my hubby introduced me to the pork tenderloin sandwich…haute cuisine from his Indiana roots. Why did he wait so long, this sandwich is incredible!

Pork Tenderloin Sandwich Recipe

  1. Slice a pork loin (or tenderloin if you can get it) into 1″ thick medallions.
  2. Place each slice between wax paper and pound until it’s around 1/4″ thick.
  3. Season buttermilk with cajun or creole seasoning (a mix of spices you can find in any spice aisle) and marinate the pork in it overnight (in the refrigerator).
  4. A couple of hours before serving, remove each slice, let the buttermilk drip for a moment, and then dredge both sides well in panko bread crumbs. Place the breaded tenderloins on wax paper covered sheet pan, and let them sit in the refrigerator for an hour or two (key to good frying!). If you have lots of tenderloins, place wax paper between each layer as you stack them up.
  5. Fill a deep pan with 3-4″ vegetable oil and heat to 350F. Fry the pork until it’s nice and golden brown. Assemble sandwiches immediately, or put cooked pork on a cookie sheet in your oven set on the lowest setting to keep warm until the frying is complete.
  6. Leave out the following ingredients so folks can assemble their sandwiches:
  • Soft white hamburger buns
  • Mayonnaise
  • Ketchup
  • Mustard
  • Pickle slices: both sweet (or “bread and butter”) and dill
  • Lettuce
  • Tomato

My personal favorite combination is everything above except the dill pickle. I’m usually not a mustard fan, but put a small squirt on and mixed it with the ketchup last year and was pleasantly surprised that I like the tang the mustard added. This sandwich is the definition of opposites:

  • The pork is so crispy, the bun so soft.
  • The ketchup is sweet, the mustard is sour and the pickles are both in one!
  • The mayo is smooth, the breading to crunchy.
  • The sandwich is hot, but the veggies are cold.

There you have it, an awesome, awesome sandwich. And the leftovers reheat well in the oven…guess what we’re having for dinner tonight??? 😉

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