Saturday night dinner at the Smaha Farm often consisted of tenderloin sandwiches, still one of my all-time favorites. My girls have joined the fan club. Tenderloin sandwiches are easy to find in restaurants in Iowa but I haven’t seen one on the menu, yet, in Colorado. In Iowa, the tenderloin is typically twice the size of the bun. I prefer to keep mine bun size.
Mmmm….sweet Saturday night memories around the kitchen table.
PORK TENDERLOIN SANDWICHES
Boneless pork chops, thin
Beaten Egg
Fine bread crumbs (or cracker crumbs)
Canola Oil
Salt & Pepper
- Remove fat from pork chops. Pound chops with meat tenderizer until thin (tenderloin).
- Beat egg(s) and place in separate bowl. Pour fine bread crumbs, salt and pepper into second bowl.
- Heat oil in large skillet.
- Dip each pork tenderloin in egg wash and then in bread crumbs.
- Place tenderloin in hot oil and brown well on both sides. When cooked through, remove to plate with paper towels until ready to serve.
Serve on bun with traditional mayonnaise, lettuce and dill pickle slices (or whatever suits your taste).
Fork Lore 
I’ll join that fan club. In Texas it is chicken fried steak sandwiches that I adore, but they are much the same except for the type of animal protein. You were a lucky girl to grow up with these on the menu.
LikeLike
Karen, I have to say I LOVE chicken friend steak, too.
LikeLike