Paprika Pork Tenderloin Sandwiches
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | teaspoons |
paprika
|
|
| 2 | tablespoons |
milk
|
|
| 3 | tablespoons |
bread crumbs
(plain) |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
black pepper
coarsely ground |
|
| 1 | each |
pork tenderloin
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
sandwich rolls
onion, split |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
paprika
|
|
| 3E+1 | ml |
milk
|
|
| 45 | ml |
bread crumbs
(plain) |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
onion powder
|
|
| 1.3 | ml |
black pepper
coarsely ground |
|
| 1 | each |
pork tenderloin
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
sandwich rolls
onion, split |
* |
Directions
- Cut pork tenderloin (about ½-lb.) crosswise into 4 pieces.
- In shallow bowl, combine flour and paprika; mix well. Place milk in second shallow dish.
In third shallow bowl, combine bread crumbs, salt, onion powder and pepper; mix well.
- To flatten each piece of pork, place cut side up between 2 Working from center, gently pound pork with flat side of mallet or rolling pin until about ¼ inch thick; remove wrap. Repeat with remaining pork pieces.
- Dip each pork piece in flour mixture to coat. Dip in milk; dip in bread crumb mixture to coat.
- Heat oil in large skillet over medium-high heat until hot. Add pork tenderloin pieces; cook 5 to 6 minutes or until pork is no longer pink in center, turning once. Place 2 pieces pork tenderloin in each bun.
