| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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.