A pork tenderloin sandwich is easily identifiable: a plain 'ol hamburger bun is completely dwarfed by a huge, breaded, fried, slab of pork that is dressed simply with mayo, onions, and pickles. If you've never had one, think of as a chicken fried steak but with pork.
Makes 2 sandwiches
2 (4-6 oz) pork tenderloin cutlets
4 tablespoons milk
several shakes of salt and freshly ground black pepper
4 tablespoons all-purpose flour
4 tablespoons cornmeal
4 tablespoons canola oil
2 hamburgers buns
2 tablespoons mayo
10-12 pickle chips
4-6 slices white onion, optional
1. Trim any fat off of the cutlets. Then using a meat mallet, pound the cutlets to 1/8-inch thickness.
2. In a small bowl whisk eggs, milk, salt, and pepper. Place flour in a shallow plate. Place cornmeal in a separate shallow plate.
3. Warm oil in a large skillet over medium heat.
4. Dip one cutlet at a time in the egg mixture, then dredge in flour. Dip in the egg again, then dredge in cornmeal, until completely coated. Place in hot oil. Fry 3-4 minutes. Flip once; fry 2-3 minutes, or until golden brown and crisp.
5. Spread mayo on the insides of the hamburger buns. Place one cutlet on each bottom half of the buns. Top with half the pickle chips and onion slices, if using. Close the sandwiches, and eat 'em while they're hot.