Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Copycat Maid-Rite Pork Tenderloin Sandwiches
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- #67986
This is one serious pork tenderloin sandwich. Butterflied pork marinated and fried with a crispy panko crust makes a delightful sandwich.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 (20-24 ounce size) pork tenderloin, silverskin trimmed
2 eggs
1 quart buttermilk
1/4 cup all purpose flour
1 pinch salt and black pepper
1 tablespoon dry mustard
1 clove garlic, crushed
1 pinch cayenne pepper
1 quart canola oil
3 cups panko (Japanese bread crumbs)
1/4 cup yellow corn meal for breading
4 buns, split (and toasted if desired)
Condiments
mayonnaise
sliced tomato
sliced onion
lettuce leaves
prepared yellow mustard
sliced pickles
directions
Cut the pork into 4 thick medallions. Butterfly each medallion and then pound it with a meat mallet until it is about 4x10-inches.
Combine the eggs, buttermilk, flour, salt, pepper, dry mustard, garlic, and cayenne pepper. Mix well then add the pork pieces to the mixture. Cover and marinate in the refrigerator for 4 hours or overnight.
When ready to cook the sandwiches, heat the oil in a deep fryer to 360 degrees F.
Combine the panko and cornmeal in a shallow dish.
Remove the pork pieces from the buttermilk marinade, letting any excess liquid drip off. Dredge the pork in the panko mixture, pressing firmly to adhere the coating to the pork.
Add the pork to the hot oil, in batches if needed, and cook for 3 minutes, turning as needed, or until golden brown. Remove with tongs or a slotted spoon and place on paper toweling to drain.
Spread mayo on the cut sides of the buns. Place one pork piece on each bun. Top with tomato, onions, lettuce, mustard, and pickles as desired. Serve the Maid-Rite style pork tenderloin sandwiches immediately.
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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