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!
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