Fried pork tenderloin sandwich

Pork tenderloin (fillet) is bashed out thinly and deep fried to make this classic American sandwich.

Ingredients

• 1 pork tenderloin, cut in half widthways
• 50 g of plain flour
• 2 eggs, beaten
• 150 g of breadcrumbs
• 500 ml of vegetable oil
• 2 white bread rolls
• 2 lettuce leaves
• 2 tomato slices
• 6 dill pickle slices
• American mustardto taste
• sea saltto season
• freshly ground black pepperto season

Steps

1. Place one half of the pork on a plastic chopping board and use a meat tenderiser to bash it out to a 1cm thickness. If you don't have a meat tenderiser, you can place a piece of parchment over the meat and bash with a rolling pin. Repeat with the other half of the tenderloin
2. Carefully heat the oil for deep frying, to a temperature of 180°C, making sure you don't fill the pan more than a third of the way up (or use a deep fat fryer if you have one)
3. Sprinkle the flour onto a plate, crack the eggs into a dish large enough to hold the pork and spread out the breadcrumbs on another plate
4. Season the meat with salt and pepper then dip into the flour on both sides. Tap away any excess flour, then dip the pork into the egg, followed by the breadcrumbs
5. Once the oil has reached 180°C, deep fry the pork for a few minutes until golden and crisp
6. Serve in the buns with the lettuce leaves, tomato slices, dill pickles and American mustard