“Pork Tenderloin Sandwiches”

Tonight was an easy dinner night…Pork Tenderloin Sandwiches. Who doesn’t love a good sandwich? I don’t do fried foods often but tonight my husband wanted something different for dinner. Going through my freezer guess what I found? A package of tenderized pork tenderloin cutlets. Kind of funny because when I bought the package a week ago I had these sandwiches on my mind. You know how they tell you don’t go to the grocery store hungry. Well I must have done just that.

Pork Tenderloin Sandwiches

My Mom always fried pork chops growing up and the leftover were made into sandwiches. Her recipe came to mind while getting my ingredients prepared. Begin with pork dredged in seasoned flour (Kentucky Kernel Seasoned Flour), then dipped in buttermilk, then into crushed saltine cracker crumbs. Fry in a skillet 4 – 5 minutes on each side depending on size until golden brown. Absolutely, ridiculously crunchy on the outside, tender on the inside good. Pork Tenderloin Sandwiches are a Midwest thing and everybody has a recipe. I’ve eaten my share everywhere. My recipe is a tribute to my Mom’s good home cooking. Serve with whatever topping and side you choose. We like just mayo and red onion on a soft, toasty bun with potato chips and spicy bread and butter pickles. I recommend not too much on top because the pork is the star. Click on the link within the recipe for more on the seasoned flour I use. If you have a favorite recipe for Pork Tenderloin Sandwiches or you make my recipe, I’d love to hear from you. Leave a comment…

Pork Tenderloin Sandwiches
Pork Tenderloin Sandwiches – Crispy, Tender Goodness!
Pork Tenderloin Sandwiches
Pork Tenderloin Sandwiches
Pork Tenderloin Sandwiches
Pork Tenderloin Sandwiches

 

Pork Tenderloin Sandwiches

1 1/2 pounds pork tenderloin cutlets, tenderized (4 cutlets)

2 cups Kentucky Kernel Seasoned Flour

1 – 1 1/2 cups buttermilk

1 sleeve saltine crackers, crushed into crumbs

1/4 cup Vegetable or Canola oil

4 Telera Rolls

Toppings – Mayonnaise, sliced red onion, sliced tomato, lettuce, dill pickles

Heat 1/4 cup vegetable or canola oil in a 12-inch non-stick skillet over medium-high heat. Place flour, buttermilk, and cracker crumbs in flat dishes of their own. Coat each tenderloin in flour. Then dip pork, one piece at a time in buttermilk, then coat with cracker crumbs. Place gently in hot skillet and fry 4 – 5 minutes until crisp and golden brown; turn over and cook an addition 4 – 5 minutes until crisp and golden brown. Place fried pork on paper towel to drain.

 
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