Festival Month Pork Tenderloin
Prep: 10 minutes Cook: 15-20 minutes
My grandmother instilled a love of pork tenderloin sandwiches in me. She got them plain add pickle. One of her favorite foods at the fair booth and in Culver’s. I finally got a chance to try making some at home. This was fast and fun and tasted so amazing. I used an Italian palate on the pork but it was not overbearing on the rest.
Ingredients
1 pork tenderloin (I had a chop but pounded it down flatter for the effect)
2 tbls butter
Paprika to taste
Thyme to taste
Oregano to taste
Salt to taste
Pepper to taste
1 egg
1/4 cup flour
1/4 cup panko breading
Garlic powder to taste
Onion Powder to taste
Veggie Oil
1 slice of cheese (I used white cheddar)
1 hoagie or sub roll
Prep
Fill a pot with at least 1 inch of veggie oil and set off to heat to 350 F (177 C)
Rub the pork with the paprika, thyme, oregano, salt, and pepper
Heat a pan to medium high heat and melt the butter
Add the pork and cook both sides until the internal temp is at least 145 F (63 C). You’ll want to flip it and cover for the most full cooking
Remove from heat
In 1 of 3 small bowls, add the egg and beat
Add the flour in the next bowl
Add the panko mixed with the garlic and onion powder in the last
Dip the pork in the flour and coat, then the egg and coat and last the panko mixture and cover all of it
Drop into the ready oil and cook both sides around 2 minutes per side or until dark brown without burning it
Remove from oil
I toasted my bread first, then add the pork chop and top with the cheese and any other desired toppings
Afterthoughts
This was amazing. It tasted like I loved with a bit extra as I seasoned the pork first. I loved every bite and was so glad I took a chance. This was delicious and I think my grandmother would have loved it. Fair food once again proving it is fast, easy, and ready to go.
