Frying tenderloins is like frying chicken: All recipes are fundamentally alike, but each has a twist, ranging from how the flour coating is seasoned to what the cooked meat ought to be drained on (paper towel? brown paper bags?).

　　

Ingredients

Makes 4 Sandwiches

　　four 1-inch-thick slices from a boneless center-cut pork loin

　　1 cup all purpose flour

　　1/2 cup yellow cornmeal

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　vegetable oil for deep frying

　　4 hamburger buns

　　Accompaniments: lettuce, tomato, mustard, and pickles

　　

Step 1

Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick.

　　

Step 2

In a bowl whisk together lour, cornmeal, salt, and pepper.

　　

Step 3

In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer.

　　

Step 4

Dredge pork in flour mixture, shaking off excess.

　　

Step 5

Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain.

　　

Step 6

Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.