Mario’s Breaded Pork Tenderloin Sandwiches are sure fire winners!
BREADED PORK TENDERLOIN SANDWICHES WITH SAUTEED PEPPERS
canola oil (for frying)
1 1/2 pounds pork tenderloin
3/4 cup all-purpose flour
1 teaspoon cayenne
2 large eggs
2 cups panko breadcrumbs
3 tablespoons olive oil
2 hot peppers (serrano and jalepeno, sliced into rounds)
3 bell peppers (red,yellow, and green, sliced)
2 tablespoons red wine vinegar
Red chili flake (to taste)
1/2 head iceberg lettuce (cored, shredded)
1/2 red onion (peeled, sliced thinly)
4 potato hamburger buns (lightly toasted)
mustard (to serve)
Kosher salt and freshly ground pepper (to taste)
For the Pork: In a large, straight-sided skillet, heat about 1/2 inch of oil to 350ºF. Preheat the oven to 200ºF.
Cut the pork crosswise into 4 equal portions. Place 1 portion between 2 pieces of plastic wrap and pound with a meat mallet until it is very thin and slightly larger than the bun it will be served on. Repeat with the rest of the pork. Season both sides of each piece with Kosher salt and freshly ground pepper.
Set up the breading station with three wide shallow baking dishes. Combine the flour, cayenne and 1 teaspoon each of salt and pepper in the first baking dish, beat the eggs in the second, and the panko in the third.
Working with one piece of pork at a time, dip pork into the flour mixture on both sides and pat off the excess. Then dip it in the egg, and let the excess run off. Place it in the panko and cover both sides, pressing the panko into the meat.
Working in batches, carefully place the breaded pork in the hot oil and fry for for 3 minutes on each side, until golden. Transfer to a paper towel-lined tray and season with salt. To keep warm, place in the oven while you repeat with the remaining pork.
For the Peppers: In large saute pan over medium heat, add the olive oil and then the sliced peppers. Season generously with Kosher salt and freshly ground black pepper and cook until slightly softened. Deglaze the pan with red wine vinegar, and season with red chili flakes. Remove from heat and set aside peppers until ready to assemble sandwiches.
In a medium bowl, toss together the iceberg lettuce and red onion. Season with olive oil, salt and pepper, tossing to combine.
To assemble the sandwiches, spread each bottom bun with mustard and top with one piece of pork. Top pork with peppers and lettuce and onion mixture, finishing with the top bun. Repeat until all sandwiches are assembled.
Tip: Keeping kosher? Instead of pork, cook with thinly pounded skinless chicken breasts or thighs!