Pork Tenderloin Sandwich
This sandwich is about half the size of the original, because it uses a pork tenderloin rather than the larger cut of pork loin. It is pan-fried instead of deep-fried, but offers the same whole-hearted flavor that has made this sandwich an Iowan classic.
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- Calories: 390
- Fat: 12.8g
- Saturated fat: 1.7g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 3.7g
- Protein: 31.9g
- Carbohydrate: 36.1g
- Fiber: 2g
- Cholesterol: 120mg
- Iron: 2.6mg
- Sodium: 474mg
- Calcium: 67mg
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1 tablespoon water
- 1 large egg
- 3/4 cup panko (Japanese breadcrumbs)
- 1 tablespoon dried parsley
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon kosher salt
- 1/4 cup canola oil, divided
- 4 romaine lettuce leaves
- 4 (1.25-ounce) slider buns, toasted
- 8 dill pickle slices
- Ranch dressing, mustard, ketchup, chopped onions (optional)
- 1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow bowl. Combine 1 tablespoon water and egg in a second shallow bowl, stirring with a whisk. Combine breadcrumbs and parsley in a third shallow bowl.
- 2. Cut pork crosswise into 4 pieces. Place pieces between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork evenly with salt.
- 3. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Dredge half of pork in flour; dip in egg mixture, and dredge in breadcrumb mixture. Cook pork in hot oil 3 minutes on each side or until tender. Repeat procedure with remaining oil and pork.
- 4. Place 1 lettuce leaf on each bun bottom. Top each with 1 piece of pork and 2 pickle slices; add ranch dressing, mustard, ketchup, or chopped onions, if desired. Cover with bun top.
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