| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 4 | 1-inch-thick slices from a boneless center-cut pork loin | |
| 1 | c | All purpose flour |
| 1/2 | c | Yellow cornmeal |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| Vegetable oil for deep frying | ||
| 4 | Hamburger buns | |
| Lettuce | ||
| Tomato | ||
| Mustard | ||
| Pickles |
INSTRUCTIONS
ACCOMPANIMENTS Frying tenderloins is like frying chicken: All recipes are fundamentally alike, but each has a twist, ranging from how the flour coating is seasoned to what the cooked meat ought to be drained on (paper towel? brown paper bags?). Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick. In a bowl whisk together lour, cornmeal, salt, and pepper. In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer. Dredge pork in flour mixture, shaking off excess. Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain. Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles. Makes 4 Sandwiches. Gourmet April 1996 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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