"Saints" Pork Tenderloin Sandwich Yield: 4 servings. 20-24-ounce pork tenderloin 4 sandwich buns or kaiser rolls 1 gallon canola oil for frying 1 quart buttermilk 2 whole eggs, beaten 1/4 cup all-purpose flour Pinch of salt and black or white pepper 1 tablespoon dry mustard 1 or 2 cloves of freshly chopped garlic Emeril's Original Essence seasoning or cayenne for punch for the Marinade 1 package of Japanese bread crumbs (Panko) 1/4 cup yellow corn meal for the breading (optional) Sliced tomato, sliced onion, lettuce, mustard, Mayo and pickle condiments to Suit 1. Cut tenderloin in four (4- to 6-ounce pieces). Pound flat to 1/4 to 3/8 Inches. The standard piece comes out at about 5-by-6 to 8-inches. They Should be bigger than standard bun. (If you butterfly the pieces you can Pound out a traditional "hanger over" the bun tenderloin of about 4-by-10 Inches.) 2. Combine eggs, buttermilk, flour, salt, pepper, garlic, dry mustard and Emeril's seasoning. Marinade pork in mixture at least 4 hours, overnight is Best. 3. Remove tenderloin from marinade, letting excess drip off. Mix breadcrumb s And cornmeal. Place tenderloin in breading mixture, pressing to coat both Sides. Let the breaded tenderloins sit for a while. Refrigerate for at least 1 hour. 4. Heat deep-fat fryer to 360 F with oil. Fry tenderloin 3 minutes or Slightly more or until golden brown. If fried right it will not be greasy or Soggy. 5. Serve on bun with condiments of choice and watch the Saint's whip Butt on the Colts!
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