giant pork tenderloin sandwiches

How To Make giant pork tenderloin sandwiches

• Step 1
  Crush crackers or run them through the food processor.
• Step 2
  Place cracker crumbs in a very large bowl.
• Step 3
  Place flour on a large dinner plate.
• Step 4
  Beat eggs with water in a large bowl. Set up your breading station: flour, then egg, then cracker crumbs.
• 
  Step 5
  Pound each pork loin chop to about 1/4 inch thickness with the flat side of a meat mallet. Careful not to tear the meat. You want this to be very thin. If you accidentally tear it, it will still work.
• 
  Step 6
  Dip each flattened loin in flour, gently shake off excess.
• 
  Step 7
  Then dip it in the egg and let the excess drain off.
• Step 8
  Then dip into cracker crumbs. Wipe hands with a damp towel and press crumbs into the meat.
• Step 9
  Then dip again in egg, and again in cracker crumbs. Wipe hands again with a damp towel and press into the meat firmly.
• Step 10
  Place in a layer on large baking sheets lined with parchment paper.
• 
  Step 11
  Place another plate on top and press the coating into the meat. Place in the freezer for 2 hours or overnight. Don't skip this step. If overnight, I suggest using freezer paper instead of parchment paper.
• 
  Step 12
  In a very large deep skillet or stockpot, heat oil to 375 degrees F.
• 
  Step 13
  Cook each piece, one at a time, until golden brown, turning to cook evenly. About 4 minutes each side. The breading may bubble up and separate from the pork; don't panic. This happens to me usually on the last one I breaded, because I begin to get tired, and don't thoroughly press the cracker crumbs into the meat each time.
• 
  Step 14
  Remove to paper towels to drain. Optionally, you can sprinkle a little salt over the cooked meat. I don't typically because of the salt in the cracker crumbs.
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  Step 15
  To serve, place preferred condiments and toppings on the bun, and place the tenderloin on the bun. The pork is supposed to hang over the bun quite a lot! Serve and enjoy!
• Step 16
  If you think these might be just too large for you and those you are feeding, simply cut each piece of meat in half after you pound them, but before you bread them.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!