Shopping today I saw Pork Sirloin on special – half price! I love Pork and it was in the trolley without a second thought. While I love Pork, the tenderloin is not a cut I deal with very often. Chops cooked under the Grill (or Broiler as Americans call it) – no problem, Pork Belly slowly cooked in the oven, yep – easy, how about Pork Ribs? – Love them, cook them all the time. Pork Sirloin or Tenderloin? Hmmm, doesn’t it always end up dry? Too late, I’d already bought it.
Trolling the internet for ideas, I came across this heavenly use for the product http://climbhighak.wordpress.com/2010/02/23/breaded-pork-tenderloin-sandwich/ Breaded Pork Tenderloin Sandwich?.. Breaded anything = excellent, Pork = Excellent, Sandwich’s are good (but this was a bun – more like a hamburger = excellent). So I’m getting excited, what if I add Bacon (OMFG – Bacon), with a sweeping of hot English mustard…some melted cheese… The song “don’t stop me now (caus I’m having such a good time)” by Queen enters my mind. Lettuce? Nope – Tomato? No, onion rings? No. Lets keep this puppy simple. Pork Tenderloin, beaten to 1 mm thickness, coated in flour, egg, and breadcrumbs (mixed with Parmesan cheese, salt, pepper and smokey Paprika) . Shallow fried in hot oil.. no wait. deep fried , and served in toasted buns with bacon, mustard and melted cheese – and a beer, this would go well with Beer.
I made it so, and here it is.
400 grams of Pork tenderloin, sliced and beaten to 1mm thickness
200 grams of Bacon
Tasty Bread Rolls
6 slices of good cheddar Cheese
Good hot English mustard
Butter or margarine for the bread rolls
100 grams Flour
1 Tablespoon Smokey Paprika
2 Tablespoons grated Parmesan Chees
Salt and Pepper to taste
Mix the paprika, parmesan, breadcrumbs with a pinch of salt, and good grind of fresh pepper.
Dust the pork with flour, then dip into beaten egg, and lastly coat in the breadcrumb mixture.
Refrigerate for 30 minutes
Fry the bacon, and set aside.
Heat vegetable oil in a deep fryer or Wok until smoking.Deep fry the pork for 3 minutes, flipping over half way. Remove and drain on kitchen paper.
Cut the rolls in half, and spread the bottom with butter and Mustard, and the top with butter and the tasty cheese. Place under the grill and toast until crispy, and the cheese has melted.
Spread mustard on the toasted buns, top with cooked bacon, breaded pork, and the cheesy bun. Eat.