Hoosier Pork Tenderloin Sandwich

 

I always keep buttermilk on hand because it makes an excellent marinade for chicken. What I didn’t know is that it works equally well for pork. This was a day of firsts because not only, for the first time, did I marinate pounded medallions of pork tenderloin in buttermilk, but, for the first time, used crushed saltines as a breading. Wow! What a difference that made from my usual breadcrumbs. I also, for the first time, had a breaded pork tenderloin sandwich, native to the state of Indiana.

The late Mr. O-P and I spent a lot of time on the road, largely heading east. There was a gas station (yes, you read that right), now defunct, in Gnaw Bone, Indiana by the name of Gnaw Bone Food & Fuel that was alleged to have served the definitive pork tenderloin sandwiches. Unfortunately, we’d find ourselves passing through way too early in the morning to want to consume heavy gas station food, so when I found a recipe on the Food Network website I wanted to give it a try.

This sandwich is not without a bit of advance work and preparation. Both, however, are minimal, and the rewards are great. You can slice your tomatoes, onions, and shred your lettuce well ahead of time. Then it’s just a question of setting up your breading station, and spending six minutes time frying the pork tenderloin. It really is worth it. Definitely diner-quality food, and I mean that in a good way.

  Hoosier Pork Tenderloin Sandwich

Adapted from foodnetwork.com

 1 lb. pork tenderloin

1 large egg

1 c. buttermilk

1 T. Melissa’s minced garlic

½ t. salt

½ t. pepper

¼ t. cayenne pepper

 1 sleeve saltines

¾ c. flour

 Peanut oil, for frying

 Mayonnaise

Yellow mustard

Shredded lettuce

Tomato slices

Slices of onion

Sandwich slice dill pickles

 Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about ½-inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to ¼-inch thick with a mallet or heavy skillet.

 Whisk the egg, buttermilk, garlic, salt, black pepper, and cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.

Pulse the crackers into coarse crumbs in a food processor; transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, and then coat with the cracker crumbs.

  Heat ¼” to ½” peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360°F. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on a wire rack positioned over a baking sheet to catch drips.

 Toast buns on cut sides, and spread both halves with mayonnaise (top) and mustard (bottom). Layer the lettuce, tomatoes, and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

 Makes 4 sandwiches.

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Cuban Pork

I think we all tell ourselves with the coming of the New Year that we are finally going to get organized. We have good intentions, and that organization generally lasts little more than a couple of weeks. During my process of organization, I told myself that, at long last, I was going to clean out the big freezer. I really do need to use up a lot of things that I bought last year, so one morning as I was rummaging through I found a pork tenderloin. 

I was tired of doing the same old same old, recipe wise, with pork tenderloin, so started rummaging around on the Internet and found this recipe for Cuban Pork. It called for a 3-pound pork shoulder that I didn't have, but I did have a 1-pound tenderloin, so adapted the recipe to fit. The house smelled fantastic the whole time it was cooking, so much so that I could hardly wait to dig in. But, patience is a virtue when using the Crockpot, because the longer you wait, the more tender this delicious meat will become. 

This meat was so tender and so flavorful that I had a hard time stopping myself from eating it all. It would be excellent on a sandwich, but I chose to serve it as a main dish alongside a portion of cilantro rice (you can find the recipe here), and side of blanched broccoli. It was a fabulous, satisfying meal, and so ridiculously easy.

Cuban Pork

Adapted from bellyfull.net

2 tablespoons extra virgin olive oil

¼ cup orange juice

¼ cup lime juice

¾  teaspoon salt

½  teaspoon cumin

½  teaspoon dried oregano

Pinch of crushed red pepper flakes

Freshly ground black pepper

2 cloves garlic, peeled and smashed

1 small sweet onion, sliced thin

1 bay leaf

1 1-pound pork tenderloin

In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.

Make slits in the pork with a pairing knife and liberally coat pork with the oil mixture.

Place meat in the slow cooker; top with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.

Cover and cook on low for 6-8 hours.

Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks. Return to juices in Crockpot to warm through. Serve with Cilantro Rice and spoon sauce over the top.

PRINT RECIPE

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Busy Mondays

 Inspiration Monday

 Cooking & Crafting with J&J,

Celebrate Your Story

 Tutorials and Tips Tuesday

Pork Tenderloin with Sautéed Korean Pears & Brandy Cream Sauce

It's Korean Pear season, and if you've yet to try this unique variety, now is the time. These pears are special. Thin-skinned, juicy, firm, and fragrant, they are fine for eating out of hand, and perfect for sautéing and serving up with thick, juicy slices of seasoned, roasted pork tenderloin. It is the perfect fall dish, and one that your family will adore.

The pork need not be brined to make this recipe, but brining adds so much flavor, juiciness, and tenderness to the pork, that I urge you to plan ahead and do so.

Pork Tenderloin with Sautéed Korean Pears

& Brandy Cream Sauce

1¼ pounds pork tenderloin, trimmed and brined (see below)

2 tablespoons butter
2 Melissa’s Korean pears,

peeled, halved, cored, cut into 1/3-inch-thick wedges
1 tablespoon granulated sugar

¼ teaspoon freshly ground black pepper

¼ teaspoon dried thyme

¼ teaspoon onion powder (NOT onion salt)

¼ teaspoon garlic powder (NOT garlic salt)

2 tablespoons butter, divided
1/2 cup chopped shallots

1 teaspoon dried thyme

¼ cup brandy
1 cup whipping cream
1/3 cup pear nectar (or chicken stock)

BASIC BRINE:
1 cup cold water
1/4 cup kosher salt
1/4 cup sugar (I used light brown)
3 cups ice water

To make the brine: Place the salt and sugar into 1 cup of water and microwave it for 3 minutes until everything is well dissolved. Pour mixture into a large bowl. Add the ice water and cool the mixture to at least 45°F. Submerge the pork tenderloin in the brine. Refrigerate for 4-6 hours. Remove the pork from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to use.

DIRECTIONS

Preheat oven to 350°F.

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 15 minutes.

Melt 1 tablespoon butter in an oven-safe, large, nonstick skillet over high heat. Season pork tenderloin with pepper, thyme, garlic, and onion powders. Sear on all sides, about 2 minutes per side. Transfer pan to oven and roast for 50-60 minutes until internal temperature reaches 150°F on a meat thermometer. Remove to cutting board and cover with foil to “rest” while you make the sauce.

Melt 1 tablespoon butter in same skillet, scraping up bits. Add shallots and sauté 2 minutes. Stir in thyme. Add brandy; boil until reduced to half, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.

Reheat pears if necessary. Slice tenderloin crosswise into 1-inch-thick slices. Arrange pears around pork. Pour sauce over pork.  

Serves 4.

This post is linked to:

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Try a New Recipe Tuesday

Tasty Tuesdays

Full Plate Thursday

Foodie Friday

Marinated Pork Tenderloin

An old high school friend (male) gives my blog the occasional onceover, and asked me the other day just why there are so few recipes for roasts and other such “big meats.”  I always think that making a roast is the easiest thing in the world and that it would be rather redundant to include such a recipe. But I’ve grown up with this, and always figured that it was as much a part of others’ youths as it was mine.  If this is not the case, then you’ll appreciate this very easy, versatile, and delicious recipe that I first became acquainted with in our church cookbook, published sometime in the '80s.  There is absolutely nothing to it, it is very forgiving in that, if you fail to remember that it’s in the fridge it will go that extra day (I won’t tell you how I know this, just that I, ahem, do).  It is fine for every day, but is also very much appreciated by company.  It makes for excellent leftovers as well, and if you return tomorrow, my son will tell you how.

Marinated Pork Tenderloin

1-2 lb. pork tenderloin

Bacon for wrapping meat

Wrap tenderloin in bacon, securing with toothpicks along the way. Place in a shallow dish and cover with marinade. Marinate 5 to 6 hours at room temperature, turning often, or overnight in the refrigerator.

Marinade:

1/2 cup soy sauce

1 teaspoon white vinegar

1/2 cup sugar

1/4 teaspoon lemon pepper

1 tablespoon grated onion

1/8 teaspoon garlic powder

1/4 teaspoon seasoned salt

Remove meat from marinade before baking. Bake pork at 350°F for 1 hour. Simmer leftover marinade over low heat for five minutes; serve as a sauce.

This post is linked to:

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Foodie Friday