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#7602 Midwestern Pork Tenderloin Sandwich

#7602

Midwestern Pork Tenderloin Sandwich

what you'll need

1 pound PrairieFresh^® boneless pork loin, OR boneless pork chops
1 cup flour
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
4 large sandwich buns

how to prepare

Cut 4 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a thin piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across. Mix together flour, cornmeal, salt and black pepper.

Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper.

Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce).

Serves 4.

Serving Suggestions:
The "tender" in the name of this sandwich refers to the ease with which you can sink your teeth into it. The cut of pork is actually boneless loin, "tenderized" with a meat mallet. Serve these monster sandwiches with sliced tomato, sweet onion and lettuce.

Tender Ribs Ready In One Hour!

Say goodbye to the old rule of “low and slow” to cook pork loin backribs and hello to tender ribs ready in one hour! With the introduction of PrairieFresh Prime^® Cook-In Bag Pork Loin Backribs, gone are the days Cook In Bag Graphic

Cook In Bag Graphic

when it took hours to smoke or cook in the oven pork backribs.

These pork backribs are a result of new technologically advanced cook-in bags combined with the PrairieFresh Prime^® patent-pending infusion process. Each hand-selected pork loin backrib slab is infused with a precise amount of intramuscular fat and lean pork protein and then sealed in a unique patent-pending cook-in bag. Cook-In Bag Seasoned Pork Spareribs

Cook-In Bag Seasoned Pork Spareribs

After cutting a small vent hole on the top, the bag of pork backribs—fresh or frozen—is simply placed on the center rack of a 400 degree F preheated oven and cooked for one hour. Perfectly juicy and tender pork loin backribs—only available from the Seaboard Foods integrated system—are guaranteed each time.

Watch a video to see how simple and easy it is to cook pork ribs.

These links will take you to additional product information:

Cooking Steps
Just follow these easy steps and you'll have freshly cooked pork loin backribs on the table in one hour!

Cooking Illustration

Preheat oven to 400 degrees F. No need to thaw if you froze your ribs. The cooking time is the same fresh or frozen. DO NOT MICROWAVE.
Remove all labels from bag.
Cut small opening where marked on top of bag.
PLACE RIB BAG DIRECTLY ON CENTER RACK of oven with vent opening facing up. On the lowest oven rack, place a baking sheet in case bag drips. DO NOT PLACE RIB BAG DIRECTLY ON BAKING SHEET.
Bake for one hour. During cooking, bag will balloon. Add five minutes to total cooking for each additional rib bag.
Carefully remove bag from oven and let rest for 10 minutes before serving.

Printable Cooking Instructions

Oven

The bag will balloon while cooking. This is an integral part of the cooking process.

Patent Pending