World’s Best Pork Tenderloin Sandwiches
- Prep time: 20 Minutes
- Cook time: 25 Minutes
- Serves: 6
Ingredients
- Dorothy Lynch Home Style or Light & Lean
- 6 thick (1/2-inch) pork tenderloin slices (tenderized)
- Seasoned breadcrumbs
- Canola oil
- 1 head lettuce
- 2 med. tomatoes, sliced
- 6 hamburger buns
- Prep time: 20 Minutes
- Cook time: 25 Minutes
- Serves: 6
The Method
- Heat the oil in a skillet on medium heat.
- You will need enough oil to cover the bottom about 1-inch thick.
- Tenderize the pork to approximately 1/4-inch thick.
- Coat the meat with breadcrumbs by placing breadcrumbs on the bottom of a 9 x 11 baking dish and placing meat on crumbs, flip to coat both sides.
- Place the coated meat into the oil, and cook until medium to dark brown on all sides.
- Remove from oil when meat reaches temperature of 150 degrees internally.
- Place cooked tenderloins on cooling racks placed on a cookie sheet, and place into oven heated to 200 degrees.
- The last two tenderloins should be cooked in the oil until 160 degrees.
- For sandwich, place one tenderloin on bottom half of bun, place one lettuce leaf and two tomato slices on top.
- Put about a tablespoon of Dorothy Lynch on the top half of the bun, and place atop the sandwich.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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