Paprika Pork Tenderloin Sandwiches
alt.cooking-chien/Traci & Jeff Poole (2000)
Adapted from Pillsbury Classics
Yield: 4 servings

These quick hot sandwiches make a delicious change of pace from ordinary sandwiches.
1 pork tenderloin, about 3/4 - 1 pound
2 tablespoon all-purpose flour
4 teaspoons paprika
4 tablespoons milk
6 tablespoons plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon coarsely ground pepper
2 tablespoons oil
4 onion sandwich buns, split

Cut the pork tenderloin crosswise into 8 pieces. Place each slice between 2 sheets of plastic wrap or waxed paper and gently pound pork with flat side of a meat mallet or rolling pin until about 1/4 inch thick.

In shallow bowl, combine flour and paprika; mix well. Place milk in second shallow dish. In third shallow bowl, combine breadcrumbs, salt, onion powder and pepper; mix well.

Dip each pork piece in flour mixture to coat. Dip in milk and then dip in bread crumb mixture to coat.

Heat oil in large skillet over medium-high heat until hot. Add pork tenderloin pieces; cook 5 to 6 minutes or until pork is no longer pink in center, turning once. Place 2 pieces pork tenderloin in each bun.