Pork Tenderloin Sandwiches

[hskrmama]

Pork Tenderloin Sandwich

 

1 pork tenderloin (about 20-24 oz.) (cut into slices and beaten out thin) or you can buy them from your local market all ready

 

4 sandwich buns or kaiser rolls

 

1 gallon canola oil if deep fat frying

 

1 quart buttermilk for the marinade

 

2 whole eggs for the marinade (optional)

 

1/4 cup of white flour for the marinade

 

Pinch of salt and black or white pepper for the marinade

 

1 tablespoon dry mustard for the marinade

 

1 or 2 cloves of freshly chopped garlic for the marinade

 

Pinch of Emeril’s Original Essence seasoning or Cayenne for punch for the marinade

 

1 package of Japanese bread crumbs for the breading

 

1/4 cup yellow corn meal for the breading (optional)

 

Sliced tomato, sliced onion, lettuce, mustard, mayo, and pickle condiments to suit

 

 

Mix buttermilk, egss, flour, salt and pepper, dry mustard,Emerils seasoning or cayenne pepper. and garlic together. Put in large casserole dish, put in tenderloins, cover and refrig for 8 hours or overnight.

 

Take out of refrig and let stand to room temp. In another casserole dish mix bread crumbs and cornmeal together. He deep fat fryer, doing a test piece to make sure oil is hot enough. Fry one tenderloin at a time.

 

 

You can use pork loin, but tenderloin is best. DO NOT use pork chops, roast or pork steak, it will make your sandwich tough.