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Recipe : Entry # 7078
Shari Lowery
Recipe Title
Breaded Pork Loin Sandwich
Recipe Theme
Main Dishes
Pioneer EC
4 Thick slices of center-cut boneless pork loin
2 Large Eggs
2 Cups of Buttermilk
1 Teaspoon garlic powder
1 Teaspoon each Salt and Pepper
ΒΌ Teaspoon of cayenne pepper
2 Sleeves of saltine crackers ( Panko bread crumbs can also be used)
2 Cups of Wondra Instant Flour
Oil for frying
4 Soft hamburger buns
Yellow Mustard
1 Tomato, thinly sliced
1 red onion, thinly sliced
Thinly sliced Dill pickles (Vlasic Dill pickle stackers)
1. Take the pork loin and sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
2. Mix the eggs, buttermilk, garlic powder , 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
3. Pulse the crackers into medium coarse crumbs in food processor , then transfer to a shallow dish. Put the wondra flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the wondra flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
4. Heat 1/4 to 1/2 inch cooking oil in a large skillet over medium-high heat until a deep fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops
This will make a large delicious sandwich!