PORK TENDERLOIN SANDWICH
Steps:
- Step 1 Prep the Pork: A few hours before you are ready to make dinner: Take the 1 inch slabs of pork and place between plastic wrap. Pound with meat mallet until approx 8ish inches across. Once the tenderloins are pounded out, place in a shallow baking dish and cover with buttermilk. The buttermilk will tenderize the pork and make for a nice juicy cutlet. Marinate for at least 1 hour and up to 4.
- Step 2: Prep the breading: As the pork is taking a buttermilk bath, prepare the breading. Measure out the corn meal, bread crumbs, garlic powder, salt, pepper and Old Bay into a shallow pie pan or baking dish. Stir with a fork to combine. About 15 minutes before you are ready to fry: preheat your oven to 200F. Heat 1/2 inch of oil in a shallow straight sided pan until it reaches 350F. I prefer to use a large cast iron skillet with just a 1/2 inch of oil, but you could also heat more oil to truly submerge/deep fry in a Dutch Oven, or countertop fryer. Using tongs, pull the pork out of the buttermilk and let drain slightly- place on plate. Whisk egg into buttermilk until thoroughly combined and get ready to bread. Dip the pork back into the now eggy buttermilk mixture, let drain slightly and then place into pan with breadcrumb mixture. Use your hands and make sure that all the breading is adhering to the pork.
- Step 3: Fry Fry Fry: Ensure your oil is ready (350 degrees) and the correct temperature and lay 1 to 2 pork cutlets into the oil gently (laying it down away from your body). Fry for 1-2 minutes on each side, adjusting the heat as needed. If you would like to temp the pork, cook until it registers at least 140F on an instant read thermometer- but I assure you once your breading is browned, that thin pork will be cooked through. Remove pork from oil and let drain on a paper towel lined plate for a few minutes. If making more than 2 sandwiches, place pork on wire rack set in sheet pan and place in warm oven while you continue frying.
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