#pork tenderloin sandwich

[everybody-loves-to-eat]

[52woc]

Sandwich - Pork Tenderloin Sandwich Recipe There are lots of variations of pork tenderloin sandwich throughout the United States but in this one, pork tenderloin is flattened, breaded, and fried until crispy and crunchy.

[shysideho]

Made my own Brazil Mentioned meme but for my homestate

Feel free to use this in various hoosier activities

[w9ahmed]

Recipe for Pork Tenderloin Sandwich Pork tenderloin is prepared in a variety of ways for sandwiches across the country, but this one involves flattening, breading, and frying the meat until it is crispy and crunchy. 1/2 cup buttermilk, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 1/2 cup olive oil, 1/2 teaspoon onion powder, 4 large soft rolls, 4 leaves lettuce, 1/2 teaspoon garlic powder, 1 pork tenderloin, 1/2 cup all-purpose flour, 12 slices dill pickle, 4 tablespoons mayonnaise, 1 large egg, 1 cup panko bread crumbs

[isitasandwich]

Indiana Pork Tenderloin.

Yes, it is a sandwich.

[dannysburgerblog]

Tenderloin Sandwich / Haven at Hickory Stick - Bargersville, Indiana

Breaded tenderloin sandwich served with side choice steak fries (9⭐️/10)

[tedturneriscrazy]

I was gifted a pork tenderloin at work, and this is what I did with it:

Pounded it out, cut it in half, seasoned each piece with Cajun seasoning, coated with a classic flour/egg/panko combo (with an added bonus of pepperoncini brine to the egg), deep fried, topped with Gruyere and baked to melt the cheese, and put on a roll with BBQ sauce, mayo, and pepperoncini

[fieriframes]

[Pork tenderloin à la Bernard. It does make me feel as if I have gone back to Germany. Eternal and God could not have created eternal evil. And small beer. That's the beginner's size.]

[spookyfoxdreamer]

Pork Tenderloin Sandwich Recipe

[jajakuroneko]

Indiana Pork Tenderloin Sandwiches

[carnediem]

Tempura Pork Tenderloin Sandwich

Inspired by the famous pork tenderloin sandwich at Kitty's Cafe in Kansas City, this sandwich trades the traditional breaded pork loin with an airy and crunchy tempura batter. The sandwich is finished with lettuce, tomato, and a drizzle of hot sauce.

Protein: Origin: American, American Midwest Method: Fryer, Stovetop Inspired by the world famous pork tenderloin sandwich from Kitty’s Cafe in Kansas City, this epic pork sandwich is tempura battered, fried and then finished with lettuce, tomato, and a little hot sauce. This sandwich is the major reason that this small, unassuming lunch counter restaurant was named one of the 50 best…

[vagueshape]

Almost time for the fall fair! I can't wait to see and potentially consume delicacies such as:

And

The finest the Midwest can offer

[dannysburgerblog]

Spicy Breaded Tenderloin / Freddies - Indianapolis, Indiana (southside)

Spicy breaded tenderloin served with fries side (8⭐️/10)

[cuepoc]

Recipe for Sous Vide Pork Tenderloin This easy sous vide pork tenderloin is cooked tender and juicy and served with a decadent, zesty mustard sauce that perfectly complements the meat.

[rederiswrites]

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.