Sunday, May 2, 2010

Hoosier Pork Tenderloin Sandwich

I noticed these in the latest Food Network magazine and showed them to my husband. He couldn't wait to give them a try. In the picture and in Indiana they make this sandwich to be oversized. I felt as a family we didn't need to have such a big sandwich so I used thin cut boneless pork chops instead of the pork tenderloin and making a big piece of meat. It worked great and probably helped cut a few calories out of this dish. This isn't something we will be eating on a regular basis, due to the high calorie count that I'm sure this dish had, but every once in awhile it will make an appearance.

Hoosier Pork Tenderloin Sandwich
Food Network Magazine May 2010
Made as listed in the magazine it is suppose to make 4 sandwiches. Done the way I made it I had enough meat to make 8 sandwiches.

2 pounds center cut boneless pork loin (I used 8 thin cut boneless center cut pork chops, if using the chops skip the pounding with a mallet)
2 large eggs
2 cups buttermilk
2 cloves garlic, crushed
kosher salt and ground pepper
1/4 teaspoon cayenne pepper (I used 1 teaspoon hot sauce)
2 sleeves saltines (about 80 crackers)
2 cups instant flour (like Wondra)
oil, for frying
4-8 hamburger buns, split
1/3 cup mayo
3 tablespoons yellow mustard
1/2 head iceburg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
4-8 dill pickle slices

(No need for this step if you use chops) Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy duty plastic duty and pound to 1/4 inch thick with a mallet or heavy skillet.

Whisk the eggs, buttermilk, garlic, 1 teaspoon salt and pepper, and the cayenne (or hot sauce) in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.

Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.

Heat 1/4 to 1/2 inch oil in a large heavy bottomed skillet over medium high heat until a thermometer registers 360 degrees. Fry the pork in batches until golden and cooked through, about 3-5 minutes per side. Drain on paper towels.

Spread both halves of each bun with mayo and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickles slices. Cover with bun tops.

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