Recipe by Tastes of Lizzy T.
- 1 cup all-purpose flour
- 1/4 cup cornstarch – Cornstarch is a thickening agent and will help the breading get crispy. Don’t skip it!
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt (or less, to taste)
- 1/2 teaspoon dry mustard
- 1 cup buttermilk
- 1/4 cup canola oil (or your favorite oil)
To Make Sandwiches
- tomato slices
- red onion
Prepare the Pork
Pork tenderloin usually comes in two pieces. Slice each piece of pork crosswise into 4 (or 5) chunks.
Place each piece of pork flat on a cutting board. Start to slice each piece in half, but stop short of doing so, leaving the pork about an inch connected.
Open each piece like a book, and use the flat side of a meat mallet to pound each piece of pork flat to about 1/2″ thickness.
For the Flour Coating
In a bowl, mix together the flour, cornstarch and spices. Mix well.
Pour 1 cup of buttermilk into another bowl.
Take a piece of pork tenderloin and dunk it into the buttermilk.
Then place the pork in the flour mixture and turn to coat.
Place the pork on a plate to rest. The pork should rest for 10 minutes before frying. This helps the coating stay on the pork during cooking.
Fry the Pork
Heat 1/4 cup oil over medium heat.
When the oil is hot, place the breaded pork in the frying pan and allow it to cook for 3-4 minutes.
Turn the pork to cook on the other side and cook an additional 3-4 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. *The exact timing will depend on how thin you’ve pounded the pork.*
Remove the pork to a wire rack with paper towels underneath to catch drips.
Make the Sandwiches
Place a tomato, lettuce and onion on a burger bun. Add the pork tenderloin. Top with your favorite sandwich sauce. Finish off with the top bun.