PORK ESSENTIALS: BREADED STUFFED PORK TENDERLOIN

Pork Essentials: Breaded Stuffed Pork Tenderloin image

Provided by Andy Anderson !

Categories Pork

Time 20m

Number Of Ingredients 11

PLAN/PURCHASE
1 medium pork top loin boneless chop, 1- inch (2.5cm) thick
2 oz ham, thinly sliced, i prefer black forest
2 slice swiss cheese, medium sliced, i prefer lacy swiss
6 - 8 slice dill pickles, medium sliced, i prefer homemade
1/2 c flour, all-purpose variety
1 large egg, beaten
1/2 c panko breadcrumbs
ADDITIONAL ITEMS
grapeseed oil, or other non-flavored oil, for frying
lemon wedges, for garnish

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Take the boneless pork loin, and pat dry with paper towels.
4. Use a sharp knife to slice it in half, but don't cut all the way through.
5. Chef's Tip: Cut down enough, so that you can open the pork loin like the pages in a book.
6. Take a meat hammer, and beat that poor pork loin until it's very thin.
7. Chef's Note: Pick up the Michael Jackson song: Beat It... play it loud and beat away.
8. Lay a piece of Swiss cheese on one half of the beaten pork loin.
9. Add the ham.
10. Add the pickles.
11. Add another piece of Swiss cheese.
12. Fold the other half over the top, and press down firmly.
13. Place in the refrigerator and allow it to rest for about 15 minutes.
14. Place the beaten egg, the flour, and panko breadcrumb into separate dishes.
15. Add about 1/2 inch (1.2cm) oil in a sauté pan, and heat up to 350f (175c).
16. Add the pork loin to the flour and thoroughly coat.
17. Shake off the excess, and place into the beaten egg.
18. Shake off the excess and coat with the panko breadcrumbs.
19. Add the breaded pork loin to the hot oil.
20. Cook until golden brown, about 2 - 3 minutes per side.
21. Remove from the oil, and drain on a paper towel.
22. PLATE/PRESENT
23. Cut on the diagonal into 1-inch (2.5cm) slices, and serve with your favorite sides. Enjoy.
24. Keep the faith, and keep cooking.