Pork Loin Sandwiches

1. 1

   Trim fat from pork loins.

2. 2

   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.

3. 3

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

4. 4

   In a heavy skillet heat 1/2 inch oil to 365F.

5. 5

   in a deep-fat thermometer.

6. 6

   Dredge pork in flour mixture, shaking off excess.

7. 7

   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.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.