Breaded pork tenderloin sandwiches from Big American Cookbook: 250 Favorite Recipes from Across the USA (page 288) by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Smokeydoke on February 20, 2018

    This recipe was my original inspiration for the breaded pork tenderloin sandwich I make and love. However, I've changed the recipe quite a bit to suit my taste. Firstly, I use Evercrisp, which makes crispiest breading ever. I also put garlic powder and paprika into the flour mixture, it's a tad bland without it. Lastly, I finish the tenderloins with a fresh squeeze of lemon and more salt. And I put it on a luxurious brioche bun with onions, dijon mustard and mayo; no pickles, no lettuce and no tomato. I love this dish, it's a Smokey specialty.

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