Description
This pork sandwich comes breaded, fried and way oversized. Buttermilk is the secret ingredient in the indiana pork-tenderloin sandwich. Up to a half pound of meat is pounded thin, marinated in buttermilk, breaded with cracker crumbs, fried and served, despite its size on a regular hamburger bun. At some restaurants, the pork is a foot in diameter! Try this recipe from the food network kitchens. Note: time does not include marinating time.
Ingredients
- Boneless Pork Loin
- Eggs
- Buttermilk
- Garlic Cloves
- Salt & Freshly Ground Black Pepper
- Cayenne Pepper
- Saltines
- Instant Flour
- Peanut Oil
- Hamburger Buns
- Mayonnaise
- Yellow Mustard
- Iceberg Lettuce
- Tomatoes
- Red Onion
- Dill Pickles
Instructions
- Cut the pork crosswise into 4 equal pieces
- Put each piece flat on a cutting board and slice horizontally almost in half
- Open like a book
- Sprinkle each with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1 / 4 inch thick with a mallet or heavy skillet
- Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl
- Add the pork, cover and refrigerate at least 4 hours or overnight
- Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish
- Put the flour in another dish
- Remove each piece of pork from the marinade, letting the excess drip off
- Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs
- 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 360f fry the pork in batches until golden and cooked through about 3 minutes per side
- Drain on paper towels
- Spread both halves of each bun with mayonnaise and mustard
- Layer the lettuce, tomatoes and onion on the bottom halves
- Add a piece of pork and a few pickle slices
- Cover with bun tops