Good morning! This week has been a little bit on the chillier side and every time I go out the door in the morning I think of how awesome it would be to have a nice cup of hot chocolate waiting for me. Well, this morning I made my dreams come true. I walked out the door with a cup of the sweet deliciousness with a dash of cinnamon. Best morning commute ever. Plus, Ryan drove today, so it was extra special.
But, back to last night’s dinner. It was great! This week, Fareway, the grocery store I frequent, had a sale on tenderized pork loins. If you know me, I’m always up for snagging those sale items, so I went ahead and got some. Well, last night I finally made pork tenderloins and they were delicious. Quite simple too if you don’t mid the mess. We paired them with some tater tots and, needless to say, I had a pretty happy husband.
The recipe calls for buttermilk. I never have any on hand or need a huge cartoon, so I make my own. It’s the easiest thing ever. Just add one and a half teaspoons of lemon juice or white vinegar to 1 cup of milk and let it sit for about 10 minutes. It doesn’t get thick like buttercream, but it still gets that tart flavor. If it’s for baking, I’ll head out and get the real thing though.
Then, you have to get some breading ready. Roll a sleeve of saltines in a bag and done.
Once the buttermilk is set, then you can add the rest of the spices: cayenne pepper, seasoned salt, pepper, salt, minced garlic and an egg.
Get the batter station ready. A bowl of egg/milk/spices, one cup of flour and a bowl with the crushed saltines.
Heat some vegetable oil, or oil of choice, in a skillet. Once it’s nice and hot batter the tenderloins. Milk/egg to flour to milk/egg to saltines. Place in hot skillet and fry for about three minutes each side, or until golden brown.
Remove to a plate with paper towels to drain. I also add another dash of salt as soon as it comes out of the skillet.
Assemble your sandwiches on burger buns with choice of toppings (lettuce, tomato, pickles, onion, mayo, ketchup, etc) and enjoy!
It was definitely delicious. You could also make them with regular pork loins and just tenderize them yourself, but having them ready to go saves some time and works for me.
Pork Tenderloin Sandwich
- 4 tenderized pork loins
- 1 sleeve of saltine crackers, crushed
- 1 cup flour
- 1 cup of buttermilk
- 1 egg
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon minced garlic
- salt and pepper to taste
- vegetable oil
- hamburger buns
- toppings (lettuce, tomato, onion, pickles, ketchup, mayo)
- Combine buttermilk, egg, cayenne pepper, seasoned salt, salt and pepper in a shallow dish.
- Place crushed saltine crackers and flour in separate shallow dishes.
- Heat vegetable oil in a skillet.
- Batter each pork tenderloin by dredging it in the milk/egg/spice mixture, then cover with flour on both sides, back to the milk/egg/spice mixture and on to the saltines on both sides.
- Place in skillet and cook for about three minutes on each side or until meat is done and outside looks golden brown.
- Drain on a paper towel lined plate.
- Assemble sandwich and enjoy.