Rick
01-15-2011, 04:55 PM
Here's my recipe for a super tender, tasty pork loin sandwich. Caution, this takes two days to make!
Start with 1.5 pounds of pork tenderloin. Not loin, not chops but pork tenderloin. It's the tenderest cut to begin with.
Canola oil for frying
Marinade:
1 quart buttermilk
2 whole eggs
1/4 cup white flour
pinch of salt
black pepper to taste
1 Tablespoon dry mustard
1 or 2 gloves fresh garlic, chopped
garlic powder to taste. I use about a Tablespoon.
Breading:
2 packages of Japanese panko bread crumbs
1/2 cup yellow corn meal
The day before trim the skin and all excess fat from the tenderloins
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin1.jpg
Cut into equal portions. Tenderloins generally come two to a package and you can get three sandwiches to each tenderloin if you like them large. If you want a smaller sandwich then you can get four sandwiches out of each tenderloin. I always butterfly the meat by slicing down the middle to within a half inch of the bottom. Don't cut all the way through!
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin2.jpg
Place a piece of the meat between two pieces of plastic. I use a gallon zip lock bag on top just because it's easier. Using a flat mallet, pound the meat so that it is a uniform 1/4 to 3/8 inch thick. Continue with all pieces.
Mix together a 1/4 cup white flour, ample salt, pepper and garlic powder. Coat both sides of the meat and set aside.
Combine the buttermilk, eggs, and mustard. Add the pieces of meat to the marinade, cover and let sit in the refrigerator overnight.
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin3.jpg
The next day, and several hours before you plan to cook them, mix the breading. Combine the panko bread crumbs and the yellow corn meal. Remove one piece of the tenderloin from the marinade and let the excess drip off. Place the tenderloin on top of the breading. Cover the top of the tenderloin with the breading and press the breading into the tenderloin. Turn over and repeat to make sure you have complete coverage.
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin5.jpg
Complete breading all the pieces meat then put them back in the fridge to let the meat rest. The meat should be covered lightly and allowed to chill for a couple of hours. This is a very important step to bring out the flavor.
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin6.jpg
Remove the meat from the fridge about 30 minutes before cooking and allow to warm to room temperature.
If you use a deep fryer, set the temp for 360F and cook the tenderloins for three minutes. If you are cooking on top of the stove then cook for a minute and a half and turn over. Cook for another minute and a half.
Remove from oil, allow to drain and serve with condiments, you choice of beverage and Kaiser Rolls.
Oooh it's so good!
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin7.jpg
Start with 1.5 pounds of pork tenderloin. Not loin, not chops but pork tenderloin. It's the tenderest cut to begin with.
Canola oil for frying
Marinade:
1 quart buttermilk
2 whole eggs
1/4 cup white flour
pinch of salt
black pepper to taste
1 Tablespoon dry mustard
1 or 2 gloves fresh garlic, chopped
garlic powder to taste. I use about a Tablespoon.
Breading:
2 packages of Japanese panko bread crumbs
1/2 cup yellow corn meal
The day before trim the skin and all excess fat from the tenderloins
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin1.jpg
Cut into equal portions. Tenderloins generally come two to a package and you can get three sandwiches to each tenderloin if you like them large. If you want a smaller sandwich then you can get four sandwiches out of each tenderloin. I always butterfly the meat by slicing down the middle to within a half inch of the bottom. Don't cut all the way through!
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin2.jpg
Place a piece of the meat between two pieces of plastic. I use a gallon zip lock bag on top just because it's easier. Using a flat mallet, pound the meat so that it is a uniform 1/4 to 3/8 inch thick. Continue with all pieces.
Mix together a 1/4 cup white flour, ample salt, pepper and garlic powder. Coat both sides of the meat and set aside.
Combine the buttermilk, eggs, and mustard. Add the pieces of meat to the marinade, cover and let sit in the refrigerator overnight.
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin3.jpg
The next day, and several hours before you plan to cook them, mix the breading. Combine the panko bread crumbs and the yellow corn meal. Remove one piece of the tenderloin from the marinade and let the excess drip off. Place the tenderloin on top of the breading. Cover the top of the tenderloin with the breading and press the breading into the tenderloin. Turn over and repeat to make sure you have complete coverage.
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin5.jpg
Complete breading all the pieces meat then put them back in the fridge to let the meat rest. The meat should be covered lightly and allowed to chill for a couple of hours. This is a very important step to bring out the flavor.
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin6.jpg
Remove the meat from the fridge about 30 minutes before cooking and allow to warm to room temperature.
If you use a deep fryer, set the temp for 360F and cook the tenderloins for three minutes. If you are cooking on top of the stove then cook for a minute and a half and turn over. Cook for another minute and a half.
Remove from oil, allow to drain and serve with condiments, you choice of beverage and Kaiser Rolls.
Oooh it's so good!
http://i348.photobucket.com/albums/q348/safe_zone/porktenderloin7.jpg