The Pioneer Woman Tasty Kitchen
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Hoosier Pork Tenderloin Sandwich

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Level: Intermediate

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Description

A traditional Indiana pork sandwich. Delicious!

Ingredients

  • ½ cups All-purpose Flour
  • ¼ cups Yellow Corn Meal
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • ¼ cups Milk
  • 1-½ cup Olive Oil
  • 2 whole Pork Loin Chops, Butterflied
  • 4 whole Hamburger Buns
  • ½ whole Onion, Sliced
  • 1 whole Tomato, Sliced

Preparation

Preheat the oven to keep warm.

In a wide bowl mix the flour, corn meal, salt and pepper. In another bowl pour the milk and set aside. Next use a mallet to pound the pork until it’s a quarter-inch thick.

Cover a heavy skillet pan with a 1/2” of olive oil and heat thoroughly. When the oil reaches the desired temperature (hot enough to brown a cube of bread in one minute), dip the pork into the milk, then into the flour mixture and place into the oil. Fry the first chop until golden brown—approximately 3-1/2 minutes per side.

When golden brown and heated through, remove pork and place on a paper towel to drain. Keep the chop warm in the oven and repeat the process with the second chop. Slice the butterfly pork in half for a lighter caloric load and to make four servings. Serve the pork tenderloin on a hamburger bun with the sliced onions and tomatoes. BBQ sauce or mustard are recommended toppings.

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