Pork Loin Sandwiches
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Sandwiches
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 hamburger buns
- 1 cup all purpose flour
- vegetable oil for deep frying
- 1/2 cup yellow cornmeal
- Carbohydrate 40 g(13%)
- Cholesterol 12 mg(4%)
- Fat 5 g(8%)
- Fiber 2 g(7%)
- Protein 10 g(19%)
- Saturated Fat 1 g(6%)
- Sodium 191 mg(8%)
- Calories 250
Preparation Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick. In a bowl whisk together lour, cornmeal, salt, and pepper. In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer. Dredge pork in flour mixture, shaking off excess. Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain. Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.
Preparation Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick. In a bowl whisk together lour, cornmeal, salt, and pepper. In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer. Dredge pork in flour mixture, shaking off excess. Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain. Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.
