Fried pork tenderloin sandwich
Total Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
- 1 pork tenderloin, cut in half widthways
- 50g of plain flour
- 2 Freshlay Farms Golden Yolker® eggs, beaten
- 150g of breadcrumbs
- 500ml of vegetable oil
- 2 white bread rolls
- 2 lettuce leaves
- 2 tomato slices
- 6 dill pickle slices
- American mustard to taste
- sea salt to season
- freshly ground black pepper to season
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Preparation
Step 1
Place one half of the pork on a plastic chopping board and use a meat tenderiser to bash it out to a 1cm thickness. If you don't have a meat tenderiser, you can place a piece of parchment over the meat and bash with a rolling pin. Repeat with the other half of the tenderloin
Step 2
Carefully heat the oil for deep frying, to a temperature of 180°C, making sure you don't fill the pan more than a third of the way up (or use a deep fat fryer if you have one)
Step 3
Sprinkle the flour onto a plate, crack the eggs into a dish large enough to hold the pork and spread out the breadcrumbs on another plate
Step 4
Season the meat with salt and pepper then dip into the flour on both sides. Tap away any excess flour, then dip the pork into the egg, followed by the breadcrumbs
Step 5
Once the oil has reached 180°C, deep fry the pork for a few minutes until golden and crisp
Step 6
Serve in the buns with the lettuce leaves, tomato slices, dill pickles and American mustard
Step 7
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