Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, joe's hoosier tenderloin sandwich. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Joe's Hoosier Tenderloin Sandwich is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Joe's Hoosier Tenderloin Sandwich is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have joe's hoosier tenderloin sandwich using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Joe's Hoosier Tenderloin Sandwich:
- Get thick-cut, boneless pork tenderloin chops
- Get garlic powder, to taste
- Make ready salt & pepper, to taste
- Make ready cornmeal
- Take all-purpose flour
- Get buttermilk
- Get Panko breadcrumbs
- Prepare peanut oil (for frying)
- Get large burger buns
Instructions to make Joe's Hoosier Tenderloin Sandwich:
- Butterfly the pork chops by slicing through the thickness from one side to about 1/2 inch before slicing it completely in two. Open the chop out flat.
- Place the chop between two sheets of plastic wrap. With a meat mallet, starting at the center of the chop and working out toward the edges, beat the chop thin, until it's about 1/4" thick.
- Liberally season both sides of each chop with garlic powder, salt and pepper.
- Mix the cornmeal and flour together. Dredge both sides of each chop with this mixture, patting/rubbing it in with your fingers. Set aside.
- In a cast iron skillet, heat peanut oil to 360°. (You can do this in a deep fryer, but I prefer the traditional cast iron skillet method.)
- Pour the buttermilk into a large, shallow dish (such as a cake pan). Pour the panko breadcrumbs onto a large dinner plate and spread them out flat.
- Dip each pork chop into the buttermilk, covering completely; let excess drain off, then dredge them with the panko breadcrumbs. I like to use the back of a soup spoon to press the crumbs onto the meat so it sticks well.
- Let the breaded chops sit for 15 minutes. This step's important! If you fry immediately after breading, your breading won't stick to the meat.
- Fry each tenderloin until golden brown, about 2-3 minutes on each side. They're so big, you can only fry one at a time. Line a cookie sheet with paper towels, place a cake-cooling rack on top of the paper towels, and transfer your finished tenderloins to the cooling rack; keep finished tenderloins in a warm oven while you cook the rest.
- Serve on a toasted bun. The traditional toppings for a Hoosier Pork Tenderloin are mayonnaise, lettuce, and dill pickle chips (LOTS of pickles!). But feel free to add thinly sliced onion, tomato, or your own favorites.
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