Pork tenderloin sandwiches
 

These are kind of a midwest thing that, if you have never tried them, you owe it to yourself to make some. You take about an inch thick piece of pork tenderloin. You then mash it down as thin as you like, but definitely less than 1/2 inch. You can do that with a kitchen mallet or just score them well on each side and smash them down with the flat side of a large chef's knife or cleaver.

Heat 1/2 inch or so of oil in a pan to 30-365. Dip the tenderloin in milk, then seasoned flour, then egg, then back in to the seasoned flour or seasoned bread crumbs. Fry individually for best results about 2-3 minutes on each side in hot oil. Drain on paper towels or rack briefly, and serve them very hot.

They are traditionally served on a bun with pickles and mustard, but I like mine with pickles, lettuce, mayo and cheese. Tomatoes go real well on them also.

Lots of places serve these with the meat as big as a plate but on a regular size bun. Not a fan of that, so I do not flatten mine nearly as much.

Delicious. Eating one right now!

Around here a pork tenderloin biscuit is a big breakfast item. Yummy.
Ditto that!

I take and put a whole tenderloin in the crock pot filled with some jerk seasoning and barbeque sauce of choice for about 4 hours. Pull it out and slice it into small squares and put it back in for an hour or two until it is good and tender and enjoy. Goes great on a hoagie roll with some onions

Sick of pork tenderloin sandwiches
 

Way too much time has passed (since 11/18) for any "recipe" posts. We are coming up on Christmas day. How about you good folks posting up some recipes, especially if you please, recipes/and/or stories you may have for your favorite Christmas day dish? Could lead to some good eatin'!

Okay, I love southern fried food and bbq, and I am going to try this tonight two ways.

First just like you said Nipper:drool:
and

Second, a friend down south told me to put a bag of spicey pork rinds through a food processor and use them as bread crumbs. Says the crunch is unbelievable mixed with the bacon and pork taste with a little kick to boot. :drool:
Have to get my hands on some descent biscuits too, because that sounds good and there may be some left over for tomorrow morning!

Yum, they were good your way Nipper. What kind of oil do you generally use?
Didn't get a chance to buy biscuits yet, had them on rolls.

Made them with the pork rind "bread crumbs" and they came out good too. Liked the regular bread crumbs better. The spicey pork rinds did add nice flavor and they came out as very crunchy.
I love food...

I just used a canola oil/corn oil blend. Glad you liked them.

niper, one of my favorite christmas dishes:

Oyster Casserole

3 tubes of saltine crackers crumbled
2 sticks of butter
2 pints of oysters
half & half (cream)

melt butter and pour over cracker crumbs in a bowl mix well
layer bottom of casserole dish with crumbs
next a layer of oysters, repeat and make crackers final layer
pour oyster juice over crackers
pour in cream until it almost covers the layers
bake in oven 30 minutes @ 350

some add worchestershire sauce & black pepper to taste, no salt(oysters crackers & butter have plenty of that)

great today, but better tomorrow.............