Hoosier Pork-Tenderloin Sandwich
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
60
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Egg2 cups
Buttermilk2 cloves
Garlic (crushed)1 tsp
Cayenne Pepper1 cup
Mayonnaise3 tbsps
Yellow MustardDirections:
1
Cut the pork crosswise into 4 equal pieces
2
Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side)
3
Open like a book
4
Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet
5
Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl
6
Add the pork, cover and refrigerate at least 4 hours or overnight
7
Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish
8
Put the flour in another dish
9
Remove each piece of pork from the marinade, letting the excess drip off
10
Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs
11
Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360
12
Fry the pork in batches until golden and cooked through, about 3 minutes per side
13
Drain on paper towels
14
Spread both halves of each bun with mayonnaise and mustard
15
Layer the lettuce, tomatoes and onion on the bottom halves
16
Add a piece of pork and a few pickle slices
17
Cover with the bun tops
18
Photograph by Andrew Mccaul