In the heartland of America, where wide - open spaces and hearty meals reign supreme, there exists a culinary delight that has captured the taste buds of many: the pork tenderloin sandwich. This seemingly simple sandwich has a rich history and a unique set of ingredients that make it a staple in the Midwest lunch scene.
Let's start by delving into the history of the pork tenderloin sandwich. Its origins can be traced back to the early 20th century in the Midwest. As the region was known for its thriving pork industry, butchers were constantly looking for ways to utilize different cuts of pork. The pork tenderloin, a lean and tender cut, presented an opportunity. At first, it was a basic offering, just a piece of cooked pork on a bun. But as time went on, local chefs and home cooks began to experiment, adding their own twists to the recipe.
One of the key factors in the development of the pork tenderloin sandwich's popularity was the technique of pounding the pork tenderloin. By using a meat mallet or a rolling pin, the tenderloin is flattened to a thin, almost paper - like consistency. This not only makes the meat cook faster but also gives it a crispy exterior when fried. The process of pounding the tenderloin became a signature step in the Midwest, and it's what sets this sandwich apart from others.
Now, let's talk about what goes on a pork tenderloin sandwich. The star of the show, of course, is the pork tenderloin itself. After being pounded, the tenderloin is typically breaded. A common breading mixture consists of flour, salt, pepper, and sometimes a touch of paprika for a bit of color and flavor. The breaded tenderloin is then deep - fried until it turns a golden brown and develops a crispy crust. The result is a juicy, flavorful piece of meat that is the centerpiece of the sandwich.
Next comes the bun. A soft, white hamburger bun is the traditional choice. It provides a neutral base that complements the bold flavors of the pork. Some people prefer to toast the bun slightly to add a bit of crunch. On top of the bun, a layer of mayonnaise is often spread. Mayonnaise adds a creamy element that cuts through the richness of the fried pork. For those who like a bit of tang, a dollop of mustard can also be added.
Another essential ingredient is the lettuce. Fresh, crisp lettuce adds a refreshing crunch to the sandwich. Iceberg lettuce is a popular choice due to its mild flavor and sturdy texture. Tomatoes are also a common addition. Sliced tomatoes bring a burst of freshness and a touch of acidity. Onions, whether they are raw, sliced red onions or pickled onions, add a sharp, pungent flavor that balances out the other ingredients.
Some variations of the pork tenderloin sandwich include adding cheese. American cheese, with its creamy and melt - in - your - mouth texture, is a classic choice. When the hot pork tenderloin is placed on the bun with a slice of American cheese, the cheese begins to melt, creating a gooey, delicious layer. Swiss cheese can also be used for a more sophisticated flavor profile, with its nutty undertones.
Making a pork tenderloin sandwich at home is a relatively straightforward process. First, you'll need to purchase a fresh pork tenderloin from your local grocery store or butcher. Start by trimming any excess fat from the tenderloin. Then, place the tenderloin between two sheets of plastic wrap and use a meat mallet or a rolling pin to pound it until it's about 1/4 - inch thick. This step requires a bit of patience and some elbow grease, but it's well worth it.
Once the tenderloin is pounded, prepare your breading mixture in a shallow dish. Dip the pounded tenderloin into the breading, making sure it's evenly coated on both sides. Heat about an inch of oil in a large skillet over medium - high heat. When the oil is hot (you can test it by dropping a small piece of breading into the oil; if it sizzles immediately, the oil is ready), carefully place the breaded tenderloin into the skillet. Fry the tenderloin for about 2 - 3 minutes per side, or until it's golden brown and cooked through. Use a meat thermometer to ensure the internal temperature of the pork reaches 145°F.
While the pork tenderloin is frying, prepare your bun. Toast it if you like, and spread mayonnaise and mustard on both sides. Layer the lettuce, tomatoes, and onions on the bottom half of the bun. Once the pork tenderloin is cooked, place it on top of the vegetables. Add a slice of cheese if you're using it, and then top with the other half of the bun. Your delicious pork tenderloin sandwich is now ready to be enjoyed.
The pork tenderloin sandwich has truly become a beloved part of the Midwest lunch culture. Whether you're dining at a local diner, a county fair, or making it at home, this sandwich offers a perfect combination of flavors and textures. It's a testament to the creativity and resourcefulness of Midwestern cooks, who took a simple cut of pork and transformed it into a regional favorite. So, the next time you're looking for a satisfying lunch, give the pork tenderloin sandwich a try and experience a taste of the Midwest.
