Posted by johngl
I don’t know what it is about this time of year, but I start to crave a breaded pork tenderloin sandwich. I even did a post on it back in the day whilst reminiscing about a joint called Millie’s Drive In located in Des Moines, IA.
Let’s go back to the beginning:
This is about a half inch of sous vide pork loin (not tenderloin) that was cooked sous vide style for 12 hours at 132°F (Note: It was refrigerated for several days post cook)
Frankly, I didn’t think this would work since that loin is now fork tender.
Seasoned with salt and pepper, along with a dusting of corn starch, this went into a batter consisting of equal parts flour and corn starch, salt, black pepper, pequin pepper, smoked paprika, and hot paprika, baking powder, oh, and beer. It’s more of a tempura-like batter in consistency (leave it thin and lumpy — do not overwork the batter mix!)
It doesn’t take long, probably about a minute and a half per side.
I put this one on some fresh-baked focaccia along with some a little ketchup and dill pickle slices.
I took a few bites…wa-a-a-y better than my last posted effort and nearly as good as the ones I used to get at Millie’s.