Growing up in Iowa, it was always a treat to go out for pork tenderloin sandwiches. They're pounded thin and completely take over the soft, fluffy, fresh bun-- topped with sliced pickles, lettuce and a squirt of yellow mustard. Grab a handful of fries or potato chips and call it a meal.
Not the healthiest of dinners, granted...but oh so tasty! Eaten a couple times a year, these sandwiches won't hurt anyone. See for yourself just how good they are!
1 whole pork tenderloin, cut into 3/4 inch slices
1 sleeve saltine crackers, made into crumbs (use a blender or food processor)
2 eggs, beaten with 1 tablespoon water
oil (for frying)
4 fresh buns
Pickles, leaf lettuce, mustard & french fried or potato chips, optional
Cut the pork tenderloin into 3/4 inch slices.
Pound the slices until each is about 1/4 inch thick.
Place the cracker crumbs in a dish --aluminum pie pans work great.
In a second dish,beat together the eggs and water.
Dip each slice into egg/water and then in the cracker crumbs.
Coat well.
Deep fry in a fry daddy or deep fryer at 375°F until golden brown. Pan frying works just fine as well.
Drain well on paper towels.
Serve loin on a hamburger bun with sliced pickles and yellow mustard if desired.
