Porktenderloinpitasandwiches Recipes

Steps:

• Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
• Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
• Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
• Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
• Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

Steps:

• Preheat oven to 400 degrees.
• Cut pork tenderloin in half across and rub each piece liberally with fennel spice.
• Brown in a couple of tablespoons of olive oil in a saute pan.
• Put pan in oven for 12-15 minutes until pork is medium rare.
• Remove pork from pan and let sit on a cutting board for 10 minutes to rest.
• Meanwhile saute onion and pepper in olive oil over medium high heat until caramelized but not completely soft.
• Slice tenderloin very thinly.
• To serve put tenderloin, vegetables and pita on a platter along with a bowl of tzatziki.
• Make sandwiches by placing some onion/pepper mix, pork and tzatziki inside warm pita bread.

Steps:

• Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan. On a sheet of parchment paper, combine salt, oregano, coriander, and pepper. Working with one tenderloin at a time, roll to coat with spices. Transfer to prepared pan.
• In a small saucepan, bring vinegar and sugar to a boil. Cook, stirring occasionally, until mixture is syrupy and reduced to 1/2 cup, about 3 minutes. Remove from heat.
• Roast the pork for 5 minutes. Brush all over with 1/3 of the balsamic reduction. Roast 5 minutes more, and brush with remaining balsamic mixture. Roast until the temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes before slicing.
• Split the rolls, and brush 1/2 teaspoon of the mustard over each side. Place meat on rolls and top with onion. Replace the tops, and serve immediately.

Steps:

• Cut pork into 1/4-inch slices.
• (I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro.
• Add pork and toss in marinade.
• Refrigerate for a few hours.
• Heat large non-stick skillet over medium heat.
• Cook pork with marinade for 7-10 minutes, turning occasionally.
• Serve with sauteed greens OR stir-fried vegetables.

Steps:

• Combine all the ingredients (except pork), whisk well.
• Pour over the loin in a zip lock plastic bag or glass bowl.
• Marinade in the fridge for at least 2 hours.
• Remove loin from marinade, save marinade.
• Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
• Heat any remaining marinade and serve over the pork.