Subj : BH&G 3638
To   : All
From : Dave Drum
Date : Mon Aug 16 2021 05:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Pork Tenderloin Sandwich
 Categories: Pork, Breads, Dairy, Vegetables, Condiments
      Yield: 6 Servings
 
      6    (3/4" thick) center cut pork
           - loin chops; trimmed
      2    Sleeves saltine or Ritz
           - crackers; processed into
           - fine crumbs
      1 ts Garlic powder
    1/2 ts Ground black pepper
      2 c  Flour
  1 1/2 c  Buttermilk
           Oil
           Salt
      6    Hamburger buns
           Leaf lettuce
           Tomato slices
           Pickle slices
           Mustard
 
  Butterfly each pork chop by cutting horizontally to, but
  not through, the other side. Lay open the chops. One at a
  time, cover each piece of pork with plastic wrap and
  using the flat side of meat mallet or a small frying pan,
  pound until 6" to 8" wide. Lightly pound each chop
  with the tenderizing side of the meat mallet.
  
  Add at least 1" of oil to a large skillet. Heat oil to
  375ºF/190ºC.
  
  Meanwhile, in a shallow dish combine cracker crumbs,
  garlic powder and black pepper. In another shallow dish
  place flour. In a third shallow dish place buttermilk.
  
  One at a time, dip pork into flour and then into
  buttermilk. Evenly coat with cracker crumb mixture.
  
  Carefully lower breaded tenderloins into hot oil one at a
  time and fry about two to three minutes, turning once.
  Place fried pork tenderloins on a cooling rack and
  sprinkle with salt. Repeat with remaining tenderloins.
  
  Place fried pork tenderloins on the bottom half of the
  hamburger buns and if desired top with leaf lettuce,
  tomato slices, pickle slices and/or mustard.
  
  Makes: 6 servings
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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