These are so tasty, you can dress them up just about any way that you want and they are going to be super tasty. I usually do the lettuce and tomato with some horseradish sauce. The kids like their’s with barbecue sauce. My husband prefers that I make a little thing of canned gravy so that he can put that on top of his. I have even done up these tenderloins and plated them without the buns next to a pile of mashed potatoes for a nice dinner meal. You can do whatever you want!
Even the people that don’t usually eat pork gobbled this right up!
Ingredients
2-3 pork tenderloin chunks
1 1/2 c Corn Flake crumbs, can make your own or can be bought
1 Eggland’s Best egg, beaten
splash of milk
oil for frying
Morton salt to taste (I leave out)
large bbq buns or hoagie buns
your favorite condiments
Instructions
You can have your butcher cut and tenderize the tenderloin for you if you like. Here is how I do it. Cut across tenderloin strip at 3-inch intervals.
Place 1 chunk into gallon Ziploc bag and pound with flat side of meat mallet until about 3/8 inch thick.
You want it thin, when put in frying pan meat will draw up a bit and become thicker. Repeat for each chunk. 1 chunk = 1 sandwich.
Place Corn Flake crumbs in shallow bowl or on a large plate. Add salt if using and mix well; set aside. Beat egg in another shallow bowl and add splash of milk, mix well. Set aside.
Place oil in skillet about 1/2 inch deep and heat while breading tenderloin.
Dip the flat pieces of tenderloin, one at a time into the egg mixture, making sure both sides are coated.
Then into the corn flake crumbs pressing the crumbs into the meat with your hands, coating both sides.
Hold with both hands and place carefully into the hot oil. Fry on the first side until golden brown, turn and fry the second side until golden brown and meat is thoroughly cooked. Watch carefully as crumbs will burn easily.
Drain on paper towel.
Serve Deluxe on extra large buns, mayo, lettuce, sliced tomato, sliced onion, and pickle. My Fave: mustard and dill pickle. Also, good with cole slaw on top.
*NOTE: My pork tenderloin was about 2 1/3 lbs. There were 2 strips of tenderloin. I cut across each strip in 3 inch intervals and got 6 chunks out of the 2 strips. I pounded out all the chunks with the flat side of a meat mallet to about 3/8 inch thick. Wrapped each in plastic wrap, then in foil and placed in a Ziploc bag for the freezer. I saved 2 for dinner. I did not bread the tenderloin I wrapped for the freezer.
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Quick Tip: This recipe is for about 2-3 sandwiches, so plan accordingly.
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