This spicy pork tenderloin sandwich will
become a favorite. Accompany with tortilla chips.
Santa Fe
Pork Tenderloin Sandwich
- 1 small pork tenderloin,
about 3/4 pound
1/4 cup fine cornflake crumbs
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon vegetable oil
4 large sandwich buns
- Cut tenderloin on the
diagonal into 1/2-inch-thick pieces. Put each piece between two
pieces of waxed paper or plastic wrap and gently, with heel of
hand, press tenderloin pieces to 1/8-inch thickness.
- In shallow bowl blend
well cornflake crumbs, paprika, chili powder, cumin, onion powder
and salt.
- Heat oil in large nonstick
skillet over high heat. Coat each tenderloin piece on with cornflake
crumb mixture. Brown well on each side.
- Serve on sandwich buns
with sliced tomato, lettuce and sliced avocado.
Serves 4.
Wine suggestion: Pour an icy cold beer.
Nutrition Facts
Calories 360 calories
Protein 26 grams
Fat 11 grams
Sodium 570 milligrams
Cholesterol 55 milligrams
Saturated Fat 4 grams
Carbohydrates 39 grams
Recipe provided courtesy
of Pork, The Other White Meat.
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