Best 2 Midwest Pork Tenderloin Sandwich Recipes
In the vast culinary landscape of the United States, a meal that stands out with its simplicity, yet remarkable taste is the Midwest pork tenderloin sandwich. This iconic dish has captured the hearts and appetites of people across the country, and for good reason. Here, we embark on a journey to discover the best recipe for this culinary masterpiece, exploring the secrets behind its crispy crust, juicy tenderloin, and the perfect blend of flavors that make it a true Midwestern delight. Get ready to tantalize your taste buds as we delve into the world of Midwest pork tenderloin sandwiches.
Let's cook with our recipes!
FRIED PORK TENDERLOIN SANDWICH (A MIDWEST FAVORITE)
A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.
Provided by DPN9925
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork tenderloin into 3/4 inch slices.
- Pound the slices until each is about 1/4 inch thick.
- Place the cracker meal in a dish (aluminum pie pans work great).
- In a second dish, pour in the water and stir in the bouillon.
- Dip each slice in the bouillon water and then in the cracker meal.
- Coat well.
- Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
- Drain.
- Serve on a hamburger bun with your choice of condiments.
MIDWEST PORK TENDERLOIN SANDWICH
From the National Pork Board; These bun-busting tenderloins are supposed to hang out from the bun by at least an inch (sometimes more), creating a two-fisted dining experience. Nicholas Freinstein, of Huntington, Indiana, is credited with creating "the tenderloin".
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the pork: cut 4 (1-inch slices) of pork; trim any exterior fat from edges.
- Put each slice of pork between pieces of plastic wrap.
- Using a wooden meat mallet, pound vigorously until each slice is very thin and about 10 inches across.
- Mix flour with salt and pepper in a pie plate.
- Heat ½-inch of oil in a deep 12-inch skillet to 365°.
- Dip each slice of pork in water, then in flour mixture.
- Pat both sides with cornmeal.
- Fry, one at a time, turning once, until golden brown on both sides, about 5 minutes total; drain on paper towels and keep warm until all are cooked.
- Serve prepared pork on buns with desired condiments.
Tips:
- To ensure a juicy and tender pork tenderloin, use a meat thermometer to cook it to an internal temperature of 145°F (63°C).
- For a crispy and flavorful crust, use a combination of flour, salt, and pepper to season the pork tenderloin before searing it in a hot skillet.
- To make the pork tenderloin sandwich more flavorful, use a flavorful and tangy sauce, such as a barbecue sauce or a honey mustard sauce.
- For a more substantial sandwich, add toppings such as lettuce, tomato, onion, and cheese.
- Serve the pork tenderloin sandwich immediately after assembling it to enjoy the crispy crust and juicy pork.
Conclusion:
With its tender and flavorful pork tenderloin, crispy crust, and tangy sauce, the Midwest pork tenderloin sandwich is a delicious and satisfying meal. Whether you're enjoying it for lunch or dinner, this sandwich is sure to be a hit. So, gather your ingredients, fire up the grill or skillet, and get ready to make this classic Midwestern dish.
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