A BLAST FROM THE PAST - Tender pork tenderloin pounded thin and breaded in Corn Flake crumbs and fried to a golden brown. If any of you know anything about Indiana this is one of the state's signature sandwiches. This is how my mom used to make them.
Notes from the Test Kitchen:
This hearty sandwich is delicious and your family will think you worked really hard but it is simple to throw together. The tenderloin is nice and crisp on the outside and tender and juicy on the inside. Once you put it on your favorite bun and dress the way you like it this is yummy sandwich everyone will love. I followed Julia's very precise directions and everything was perfect. Delish!
the amount of ingredients listed below is just enough breading for 2-3 tenderloin sandwiches.
pork tenderloin chunks, see *note below
Corn Flake crumbs, can make your own or can be bought
1You can have your butcher cut and tenderize the tenderloin for you if you like. Here is how I do it. Cut across tenderloin strip at 3-inch intervals.
2Place 1 chunk into gallon Ziploc bag and pound with flat side of meat mallet until about 3/8 inch thick.
3You want it thin, when put in frying pan meat will draw up a bit and become thicker. Repeat for each chunk.
1 chunk = 1 sandwich.
4Place Corn Flake crumbs in shallow bowl or on a large plate. Add salt if using and mix well; set aside. Beat egg in another shallow bowl and add splash of milk, mix well. Set aside.
5Place oil in skillet about 1/2 inch deep and heat while breading tenderloin.
6Dip the flat pieces of tenderloin, one at a time into the egg mixture, making sure both sides are coated.
7Then into the corn flake crumbs pressing the crumbs into the meat with your hands, coating both sides.
8Hold with both hands and place carefully into the hot oil. Fry on the first side until golden brown, turn and fry the second side until golden brown and meat is thoroughly cooked. Watch carefully as crumbs will burn easily.
9Drain on paper towel.
10Serve Deluxe on extra large buns, mayo, lettuce, sliced tomato, sliced onion, and pickle. My Fave: mustard and dill pickle. Also, good with cole slaw on top.
11*NOTE: My pork tenderloin was about 2 1/3 lbs. There were 2 strips of tenderloin. I cut across each strip in 3 inch intervals and got 6 chunks out of the 2 strips. I pounded out all the chunks with the flat side of a meat mallet to about 3/8 inch thick. Wrapped each in plastic wrap, then in foil and placed in a Ziploc bag for the freezer. I saved 2 for dinner. I did not bread the tenderloin I wrapped for the freezer.