MIDWESTERN BREADED PORK TENDERLOIN SANDWICH - FOX VALLEY FOODIE

Midwestern Breaded Pork Tenderloin Sandwich - Fox Valley Foodie image

Provided by @MakeItYours

Number Of Ingredients 13

1 lb Pork Tenderloin
1/2 cup Milk
1/2 cup Flour
1/4 cup Cornmeal ((or unseasoned breadcrumbs))
~1 tsp Salt
1/2 tsp Pepper
Cooking Oil ((such as canola))
4 Hamburger Buns
1 Red Onion ((cut into rings))
12 slices Dill Pickles
4 leaves Lettuce
Mustard
Mayo ((Optional))

Steps:

After trimming any fat off from edges, cut pork into 4 equal pieces and butterfly each slice so only a thin piece of meat connects them. Put each butterflied slice between pieces of plastic wrap and use a meat hammer to pound the slice until is flattened but not torn (~1/3" thick).
Mix together flour, cornmeal, salt and black pepper.
Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F.
Dip each slice of pork in milk, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total.
Drain on paper towels or wire rack.
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