I’d never heard of the fried pork tenderloin sandwich until I started doing research for my Colts inspired burger. Now technically, I guess this isn't a burger, as it's not ground meat, but I gave it try, found the fried pork sando to be absolutely awesome, and frankly didn’t change much. I'm hoping the Colts fans forgive my bit of cheating.
To make the burger, I marinated a piece of pork tenderloin which I pounded out thinly. After the marinade, I seasoned & breaded it in a normal breading station....and then the best part, fried it up. It was damn tasty served on a hamburger bun with some mayo, pickles, onion, tomato, and lettuce.
- Hamburger bun
- Pork tenderloin
- 2 eggs, beaten
- Bread crumbs
- Vegetable oil
- Ground black pepper
- Cut the pork tenderloin into 3-inch pieces.
- “Butterfly” each piece, and place it into a ziplock bag with olive oil.
- Using a wine bottle, a rolling pin, or something similar, flatten the meat to a thickness of one-quarter to one-third of an inch.
- Put the buttermilk in a bowl and add paprika.
- Place the “pounded” pork tenderloin pieces into the bowl of buttermilk, and let it marinate in the fridge for several hours.
- Put oil about 1 ½ inches deep in a pan and heat at medium-high.
- Cover a shallow plate with a layer of flour.
- Put Panko crumbs in a shallow bowl.
- Coat each piece of pork in the flour.
- Return meat to marinade, then coat again in the flour.
- Coat each piece of meat in the beaten egg.
- Coat each piece of meat with Panko crumbs.
- When oil is heated, add the meat cutlets, and cook until golden brown.
- Place cooked cutlets on a paper towel, and season with salt.
- Plate a burger bun. Spread mayo and mustard on it.
- Place the pork tenderloin cutlet on top of the bun.
- Top with pickle, lettuce, tomato, and onions.
- Place top half of bun and you're done.
White Castle, Move Over! This sandwich is damn tasty served on a fresh hamburger bun with some mayo, pickles, onion, tomato, and lettuce. But choose your own toppings, of course!