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Ingredients Joe's Hoosier Tenderloin Sandwich:
- Need 4 - thick-cut, boneless pork tenderloin chops
- Prepare 1 - garlic powder, to taste
- Prepare 1 salt & pepper, to taste
- Need 3 tbsp - cornmeal
- Take 1/4 cup all-purpose flour
- Need 1 1/2 cup buttermilk
- Prepare 2 cup of Panko breadcrumbs
- You need 1 of peanut oil (for frying)
- Provide 4 - large burger buns
Joe's Hoosier Tenderloin Sandwich making process:
- 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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