1 pound boneless pork loin or 1 pound boneless center-cut pork chops
1 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Water
1/2 cup yellow cornmeal
Vegetable oil for frying
4 large sandwich buns, lightly toasted if desired
Condiments: Mustard, Mayonnaise, Dill pickle chips, Ketchup, Sliced onion, Lettuce
Cut 4 one-inch thick slices of pork or use boneless pork chops. Trim any fat from edges. Put each slice of pork between pieces of plastic wrap. Using a meat mallet, pound till each slice is very thin and about 10 inches across. Mix flour with salt and ground black pepper. Heat 1/2-inch of oil in a deep, wide skillet to 365° F. Dip each slice of pork in water, then in flour mixture. Pat both sides with cornmeal. Fry tenderloins, one at a time, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and keep warm until all are cooked. Serve on buns with desired condiments. Makes 4 sandwiches.
Adapted from From Sandwiches that You Will Like.