Fried pork tenderloin sandwich
This beast of a fried pork sandwich hails from the US state of Indiana and is popular across the midwestern region. Slices of pork tenderloin (pork fillet) are bashed out until thin, breadcrumbed and deep fried (similar to a schnitzel, which is shallow fried). The lean tenderloin is a cut which can sometimes be dry, so encasing in breadcrumbs and quickly frying ensures juicy results every time. Load up the sandwich with condiments such as ketchup, mustard, mayo and pickles, and serve with chips and onion rings.
Ingredients
Metric
Imperial
- 1 pork tenderloin, cut in half widthways
- 50g of Doves Farm Organic Plain White Flour
- 2 eggs, beaten
- 150g of breadcrumbs
- 500ml of vegetable oil
- 2 white bread rolls
- 2 lettuce leaves
- 2 tomato slices
- 6 dill pickle slices
- American mustard to taste
- sea salt to season
- freshly ground black pepper to season
Method
Place one half of the pork on a plastic chopping board and use a meat tenderiser to bash it out to a 1cm thickness. If you don't have a meat tenderiser, you can place a piece of parchment over the meat and bash with a rolling pin. Repeat with the other half of the tenderloin
- 1 pork tenderloin, cut in half widthways
Carefully heat the oil for deep frying, to a temperature of 180°C, making sure you don't fill the pan more than a third of the way up (or use a deep fat fryer if you have one)
- 500ml of vegetable oil
Sprinkle the flour onto a plate, crack the eggs into a dish large enough to hold the pork and spread out the breadcrumbs on another plate
- 50g of Doves Farm Organic Plain White Flour
- 2 eggs, beaten
- 150g of breadcrumbs
- sea salt to season
- freshly ground black pepper to season
Season the meat with salt and pepper then dip into the flour on both sides. Tap away any excess flour, then dip the pork into the egg, followed by the breadcrumbs
Once the oil has reached 180°C, deep fry the pork for a few minutes until golden and crisp
Serve in the buns with the lettuce leaves, tomato slices, dill pickles and American mustard
- 2 white bread rolls
- 2 lettuce leaves
- 2 tomato slices
- 6 dill pickle slices
- American mustard to taste
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