Joe's Hoosier Tenderloin Sandwich.
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Ingredients - Joe's Hoosier Tenderloin Sandwich:
- Give 4 thick-cut, boneless pork tenderloin chops.
- Give 1 of garlic powder, to taste.
- Give 1 - salt & pepper, to taste.
- Prepare 3 tbsp - cornmeal.
- Provide 1/4 cup of all-purpose flour.
- Require 1 1/2 cup for buttermilk.
- Require 2 cup of Panko breadcrumbs.
- Provide 1 - peanut oil (for frying).
- You need 4 large burger buns.
Joe's Hoosier Tenderloin Sandwich how to cook:
- Butterfly the pork chops by slicing through the thickness from one side to about 1/2 inch before slicing it completely in two. Open the chop out flat..
- Place the chop between two sheets of plastic wrap. With a meat mallet, starting at the center of the chop and working out toward the edges, beat the chop thin, until it's about 1/4" thick..
- Liberally season both sides of each chop with garlic powder, salt and pepper..
- Mix the cornmeal and flour together. Dredge both sides of each chop with this mixture, patting/rubbing it in with your fingers. Set aside..
- In a cast iron skillet, heat peanut oil to 360°. (You can do this in a deep fryer, but I prefer the traditional cast iron skillet method.).
- Pour the buttermilk into a large, shallow dish (such as a cake pan). Pour the panko breadcrumbs onto a large dinner plate and spread them out flat..
- Dip each pork chop into the buttermilk, covering completely; let excess drain off, then dredge them with the panko breadcrumbs. I like to use the back of a soup spoon to press the crumbs onto the meat so it sticks well..
- Let the breaded chops sit for 15 minutes. This step's important! If you fry immediately after breading, your breading won't stick to the meat..
- Fry each tenderloin until golden brown, about 2-3 minutes on each side. They're so big, you can only fry one at a time. Line a cookie sheet with paper towels, place a cake-cooling rack on top of the paper towels, and transfer your finished tenderloins to the cooling rack; keep finished tenderloins in a warm oven while you cook the rest..
- Serve on a toasted bun. The traditional toppings for a Hoosier Pork Tenderloin are mayonnaise, lettuce, and dill pickle chips (LOTS of pickles!). But feel free to add thinly sliced onion, tomato, or your own favorites..
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