Hoosier Pork Tenderloin Sandwich

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.