Best 2 Midwest Pork Tenderloin Sandwich Recipes
In the heartland of America, where cornfields sway and livestock graze, lies a culinary gem that has captured the taste buds of Midwesterners for generations: the pork tenderloin sandwich. This iconic dish, born from the region's rich agricultural heritage, showcases the versatility of pork tenderloin, a lean and flavorful cut of meat. Embark on a culinary journey through the Midwest as we explore variations of this beloved sandwich, each with its own unique charm and taste. From the classic breaded and fried tenderloin to tantalizing grilled or smoked options, discover the secrets behind creating the perfect pork tenderloin sandwich. Along the way, gather inspiration from a collection of delectable recipes that highlight the diverse culinary traditions of the Midwest.
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 achieve a tender and juicy pork tenderloin, marinate it for at least 30 minutes before cooking. This will help to infuse the meat with flavor and prevent it from drying out.
- Cook the pork tenderloin over medium heat to ensure that it cooks evenly throughout. If the heat is too high, the outside of the meat will burn before the inside is cooked through.
- Use a meat thermometer to check the internal temperature of the pork tenderloin. The pork is cooked when it reaches an internal temperature of 145 degrees Fahrenheit.
- Let the pork tenderloin rest for 5-10 minutes before slicing it. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful sandwich.
- Serve the pork tenderloin sandwich on a toasted bun with your favorite toppings. Some popular options include lettuce, tomato, onion, and barbecue sauce.
Conclusion:
The Midwest pork tenderloin sandwich is a classic American comfort food that is easy to make and loved by people of all ages. With its tender and juicy pork tenderloin, crispy breading, and flavorful toppings, this sandwich is sure to be a hit at your next party or gathering. So next time you're looking for a delicious and satisfying meal, give the Midwest pork tenderloin sandwich a try. You won't be disappointed!
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