Recipe: Dinner Plate-Size Tenderloin Sandwiches

DINNER PLATE-SIZE TENDERLOIN SANDWICHES

1 (4 to 6 inch-long) boneless center cut loin of pork
1 cup flour
1 teaspoon salt
1/4 teaspoon pepper
Yellow cornmeal
Lard or solid vegetable shortening
FOR SERVING:
Hamburger buns
Mashed potatoes and gravy (optional)

Cut the loin into slices 1 inch thick. Place each slice between 2 pieces of lightly oiled parchment or wax paper and pound with the side of a cleaver or a wooden mallet until the slice is nearly paper thin.

Combine flour, salt and pepper. Dip each slice in water, then dredge in flour mixture. Pat it with cornmeal and refrigerate on wax paper for 1 hour.

Heat 1/2 inch lard or shortening in deep skillet to 365 degrees F. Slip prepared loins into skillet one at a time and fry until golden brown.

Serve on a regular size hamburger bun as a sandwich or as a "sandy mash," a central Illinois word for surrounding mashed potatoes and gravy with the sandwich halves.

Makes 4-6 servings
Source: Real American Food by Jane and Michael Stern