Fried pork tenderloin sandwich
Pork second courses
If you grew up in the Midwest, you've likely had a fried pork tenderloin sandwich, and if you haven't had one, you're missing out. Here's how to get your fix. The buttermilk brine both tenderizes and flavors the pork, and crushed soda crackers yield a craggly, crispy breading. One of the hallmarks of a great Midwestern fried pork tenderloin sandwich is its size, so don't be timid when pounding the pork. Aim for the pork to be at least twice the size of the bun, or nearly the size of a dinner plate.
Share:
0
19
0
Comments