I was a subscriber to the Food Network magazine. For all the food magazines, I liked it the best. A number of good recipes, interesting tips and a focus on the kind of cooking I usually do (not like Bon Appetit).
Once I purchased my iPad and using the Paprika app, I found that when I went looking for new recipes, I didn’t pull out a magazine or cookbook but searched the web. It is just so easy to grab the recipe, keep it and find it later. I made a concerted effort to get all of the recipes that I had made previously into Paprika and for the next two years my magazines and cookbooks just sat gathering dust.
The Food Network magazine would arrive every month and I would look through it and then file it away. I never pulled it out again to make a recipe. When my subscription came up for renewal, I let it lapse.
A full year after I stopped receiving the magazine I looked up at the cabinet where I housed my cookbooks and magazines and decided it was a time to reclaim the space. The cookbooks went to the basement, but what to do with the magazines?
Over the course of several weeks, while I was sitting down watching TV, I paged through the magazines. When I found an interesting recipe, I navigated to the Food Network site, found the recipe and saved it in Paprika. The magazines then went into recycling.
Several of the recipes stood out in my mind and I quickly added them to the menu. The first of those was this sandwich. Three words to describe this sandwich:
Oh My God!
This lunch takes a bit of forethought.
First the size. After pounding down the pork to the right thickness, it is almost the size of a license plate. Even though I knew it contained the same amount of meat as a dinner sized slice of pork roast, it just looked huge.
Marinating the cutlets.
First the flour.
Back in the buttermilk.
The final coating.
Keep an eye on your temperature. Too hot and it will burn. Too cold and it won’t brown up nicely.
The flavors were awesome (it is deep fried after all), and the sandwich really worked.
Hoosier Pork-Tenderloin Sandwich
Prep Time: 0 hours 20 minutes | Cook Time: 0 hours 20 minutes | Makes: 4 servings | Difficulty: Easy
Ingredients:
- 2 pounds center-cut boneless pork loin
- 2 large eggs
- 2 cups buttermilk
- 2 cloves garlic, crushed
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 sleeves saltines (about 80 crackers)
- 2 cups instant flour (such as Wondra)
- Peanut oil, for frying
- 4 soft hamburger buns, split
- 1/3cup mayonnaise
- 3 tablespoons yellow mustard
- 1/2 head iceberg lettuce, shredded
- 2 tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 4 half-sour dill pickles, thinly sliced
Directions:
Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
Rantings of an Amateur Chef 
Recycling is always a good solution!
LikeLike
Is the Paprika app your favorite cooking and recipe app? Would you highly recommend it and is it free? I received a Kindle for my birthday this year and have wondered which cooking app would be best. I’ve downloaded the ChefTap app, but I’m not 100% thrilled with it.
LikeLike
I don’t know if Paprika is available for the Kindle or not. I know they have iOS and Android versions available. I love Paprika. It does not come stocked with recipes but is both very easy to add ones you find surfing and to use. I make a weekly menu with it and it creates a grocery list for me. Everything I make goes in there.
LikeLike
True that. I subscribed to Bon Appetit after my beloved Gourmet stoppe publication, and was utterly disappointed — I am letting my current subscription lapse now. Have you cnecked out Univision Delicioso?
LikeLike
I didn’t know about Paprika! Thanks!
LikeLike
I’m going to try Paprika now!
LikeLike
What is this paprika you speak of?! Ive never heard of it but it sounds like my dream come true!! I keep telling my husband I want a “Neat Desk” so I can scan in my pages and pages of recipes I want to save them recycle the magazines and be done with it!
LikeLike
I’m from Illinois and these pork tenderloin sandwiches are BIG time there. I don’t suppose you’ve ever made an Italian Beef sandwich? Those are big in Illinois too – and I can’t get the seasonings or something just right ………….. this is a whimper ………….
LikeLike
i wasn’t aware of paprika so i searched for it using my android phone and here in my country it’s not free.. it costs P206 or about $5.00 to download it, i think it’s a pretty good app to manage recipes..
LikeLike
Omg looks like my kind of sandwich! You’re right about magazines. The internet has every type of recipe out there!
The only cookbook I have is one from my cruise, more of a souvenir than a reference.
LikeLike
Damn that looks amazing. I just ate but this post made me hungry for second dinner. Thanks for following my blog by the way! Yours is really great! I look forward to reading more. I hope mine can help you reach even more fans and followers!
LikeLike
>The magazines then went into recycling.
– *thumbs up*
>The flavors were awesome (it is deep fried after all),
– *all too knowing grin*
Based on your introduction, I did not anticipate the conclusion. Nicely segued.
Kate
LikeLike