Peppered Pork Tenderloin Sandwiches Recipes

Steps:

• In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

Steps:

• For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.
• Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.
• Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.
• For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.
• Preheat the oven to 375 degrees F.
• Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn't stick for the marinade.
• Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.
• Sprinkle the pork with 1 teaspoon salt. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides.
• Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.
• Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.)
• For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using.
• Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.
• Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.
• Slice the pork very thinly. Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving.

Steps:

• In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.

Steps:

• Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan. On a sheet of parchment paper, combine salt, oregano, coriander, and pepper. Working with one tenderloin at a time, roll to coat with spices. Transfer to prepared pan.
• In a small saucepan, bring vinegar and sugar to a boil. Cook, stirring occasionally, until mixture is syrupy and reduced to 1/2 cup, about 3 minutes. Remove from heat.
• Roast the pork for 5 minutes. Brush all over with 1/3 of the balsamic reduction. Roast 5 minutes more, and brush with remaining balsamic mixture. Roast until the temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes before slicing.
• Split the rolls, and brush 1/2 teaspoon of the mustard over each side. Place meat on rolls and top with onion. Replace the tops, and serve immediately.

Steps:

• Preheat oven to 425 degrees.
• Brush pork tenderloin with olive oil.
• Rub combined lemon pepper and salt over entire surface of pork tenderloin.
• Place on rack in roasting pan.
• Bake 25 minutes or until meat thermometer registers 160 degrees.
• Let meat rest 5 minutes.
• Carve into thin slices, I use my slicer or an electric knife to get it very thin.
• Spread rolls with mustard and mayo.
• Fill with meat.

Steps:

• Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
• Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
• Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
• Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
• Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
• Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
• Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.

Steps:

• Trim off excess fat and discard.
• Mix spices together and rub over the tenderloin.
• Place in a shallow roasting pan.
• Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees.
• Let roast rest for 5 minutes before slicing.