MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Pork Tenderloin Sandwich
Categories: Pork, Breads, Dairy, Vegetables, Condiments
Yield: 6 Servings

6 (3/4" thick) center cut pork
- loin chops; trimmed
2 Sleeves saltine or Ritz
- crackers; processed into
- fine crumbs
1 ts Garlic powder
1/2 ts Ground black pepper
2 c Flour
1 1/2 c Buttermilk
Oil
Salt
6 Hamburger buns
Leaf lettuce
Tomato slices
Pickle slices
Mustard

Butterfly each pork chop by cutting horizontally to, but
not through, the other side. Lay open the chops. One at a
time, cover each piece of pork with plastic wrap and
using the flat side of meat mallet or a small frying pan,
pound until 6" to 8" wide. Lightly pound each chop
with the tenderizing side of the meat mallet.

Add at least 1" of oil to a large skillet. Heat oil to
375ºF/190ºC.

Meanwhile, in a shallow dish combine cracker crumbs,
garlic powder and black pepper. In another shallow dish
place flour. In a third shallow dish place buttermilk.

One at a time, dip pork into flour and then into
buttermilk. Evenly coat with cracker crumb mixture.

Carefully lower breaded tenderloins into hot oil one at a
time and fry about two to three minutes, turning once.
Place fried pork tenderloins on a cooling rack and
sprinkle with salt. Repeat with remaining tenderloins.

Place fried pork tenderloins on the bottom half of the
hamburger buns and if desired top with leaf lettuce,
tomato slices, pickle slices and/or mustard.

Makes: 6 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

MMMMM

... Real facts from the Make Believe Internet world.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)