This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I’ve moved away, I’m happy to say my family can still enjoy them, thanks to this quick, easy recipe.
—ERIN FITCH SHERRILLS FORD, NC
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs
3 tablespoons panko (Japanese) bread crumbs
1/2 pound pork tenderloin
2 tablespoons canola oil
4 hamburger buns or kaiser rolls, split
Optional toppings: lettuce leaves, tomato and pickle slices and mayonnaise
1. In a shallow bowl, mix flour, salt and pepper. Place egg and the combined bread crumbs in two separate shallow bowls.
2. Cut tenderloin crosswise into four slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere.
3. In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns with toppings as desired.
PER SERVING 1 sandwich: 289 cal., 11g fat (2g sat. fat), 43mg chol., 506mg sod., 29g carb. (3g sugars, 1g fiber), 17g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1 1/2 fat.