• BH&G 3638

    From Dave Drum@1:3634/12 to All on Mon Aug 16 05:39:00 2021
    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)