Fried Pork Tenderloin Sandwich
1 double thick pork loin chop, per person, trimmed, butterflied and pounded thin
1-2 cups buttermilk, for the 5 loins, I used close to 2 cups
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne powder
7-8 cloves garlic, minced
Marinate the pork loins in the refrigerator 4 hours or overnight.
1 sleeve saltines, crushed 1 cup all-purpose flour Combine the flour and cracker crumbs.
Place crumb mixture in a large dish. Drain each pork loin and coat liberally in crumbs. Place on a platter to dry for 10 minutes. Heat 1 inch of canola oil or other mild vegetable oil to 365°F, 190°C. Fry one at a time turning once, about 6 minutes total. Use regular sized hamburger rolls, pork will be much larger than the bun. Use roasted garlic aioli or mayo, tomatoes, lettuce and dill pickles.
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