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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

1. 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.
2. In shallow bowl blend well cornflake crumbs, paprika, chili powder, cumin, onion powder and salt.
3. Heat oil in large nonstick skillet over high heat. Coat each tenderloin piece on with cornflake crumb mixture. Brown well on each side.
4. 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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