Fried Pork Tenderloin Sandwich
Jean Claude Dhien

Based on a recipe from Kalmes Store & Restaurant St. Donatus, Iowa

1 (20- to 24-ounce) pork tenderloin, trimmed
1 tablespoon Kalmes Steak Seasoning*
1 teaspoon freshly ground black pepper
3/4 cup panko bread crumbs
Vegetable oil
6 hoagie rolls
Mayonnaise
Lettuce leaves
Tomato slices

Cut the tenderloin into 4-ounce hunks and tenderize each piece until it is 1/3 inch thick. Place the meat in a large bowl and toss with the seasoning and pepper. Add the bread crumbs and toss to combine. Place a griddle over medium-high heat and brush with a little oil. Once the griddle is hot, add the meat and cook until golden brown and cooked through, 3 to 4 minutes per side. Serve on rolls with mayonnaise, lettuce, and tomato.

*Kalmes Steak Seasoning contains salt, sugar, paprika, celery seed, onion, chili powder, curry powder, garlic, papain, MSG, and other spice oils.

Yield: 6 sandwiches