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Frozen Breaded Pork Tenderloins

Last post Feb 11, 2005 11:06 AM by bonnieq . 3 replies.


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  • Frozen Breaded Pork Tenderloins
    Years and years ago a favorite restaurant of mine had a delicious breaded pork tenderloin sandwich. Does anyone know if they still make a product like this. It was realy meat but in a round rather thin patty but large. It came on a bun the size of a whopper. It was excellent. The good old days of drive-in restaurants. I am also looking for a chili dog recipe. (One without beans). I know that it has hamburger, onion, lots and lots of cumin and a small amount of tomato sauce. We used to get them at the A&W and even would have a sauce bun with cheese for approximately 50 cents. The buns were warm the sauce extremely good and what a treat.
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  • RE: Frozen Breaded Pork Tenderloins
    I make my pork tenderloin sandwiches like this:
    Take your tenderloins (our butcher already has them cut and tenderized thinly), dip them in a beaten egg mixed with 1 tbs. water, bread them with flour or flour with some finely crushed saltine cracker crumbs. Fry in a little bit of oil, salt and pepper to taste.
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  • RE: Frozen Breaded Pork Tenderloins
    I found this recipe on the web at:
    http://www.healthycookingrecipes.com/copy-cat-recipes/anw-copycat-recipes.htm

    A&W Chili Dogs Copy Cat Recipe

    1 Sabrett brand beef frankfurter - 7.5 inches long
    Hot dog bun - 1
    White onions - 1 tablespoon (chopped)
    Mild Kraft cheddar cheese - 1/2 tablespoon (shredded)
    A&W Coney Island Sauce - 3 tablespoons

    The whole point of this copycat recipe is to make the A&W Coney Island sauce. Here's how:

    Ground chuck - 1lb
    Tomato paste - 1 can (6oz)
    Sugar - 1 tbsp
    Yellow mustard - 1 tbsp
    Dried, minced onion - 1 tbsp
    Chili powder - 2 tsp
    Worcestershire sauce - 1 tsp
    Salt - 1 tsp
    Celery seed - 1/2 tsp
    Ground cumin - 1/2 tsp
    Black pepper - 1/4 tsp
    Water - 1 cup

    *
    Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining ingredients.
    *
    Simmer for about 30 minutes until thickens.
    *
    Boil some water in a pot, and add in however many frankfurters you want. Boil for about 8 to 10 minutes.
    *
    Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the sauce you just made. Spread the cheddar cheese on top, and you're done!


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  • RE: Frozen Breaded Pork Tenderloins
    Posted by: emr Posted on: 8/20/2004 2:31:55 PM
    #R4257903
    Did a Google search and found this on Recipezaar (sp?) -- I had one of these for the first time recently in Indianapolis and it was the biggest piece of meat I've ever seen in a sandwich!!

    Fried Pork Tenderloin Sandwich (A Midwest Favorite) #18197
    by David Norman
    A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri. — Jan 27, 2002
    1 pork tenderloin (cut into 3/4 inch slices)
    saltine cracker, made into meal (use a blender or processor)
    1 cup water
    1 tablespoon bouillon (I use Maggi brand chicken & tomato but any brand or flavor will do. Three of the cube variety work w)
    oil (for frying)
    4 hamburger buns

    4 servings | 23 minutes 15 mins prep

    1. Cut the pork tenderloin into 3/4 inch slices.
    2. Pound the slices until each is about 1/4 inch thick.
    3. Place the cracker meal in a dish (aluminum pie pans work great).
    4. In a second dish, pour in the water and stir in the bouillion.
    5. Dip each slice in the bouillion water and then in the cracker meal.
    6. Coat well.
    7. Deep fry in a fry daddy or deep fryer at 375 until golden brown.
    8. (Pan frying works equally well).
    9. Drain.
    10. Serve on a hamburger bun with your choice of condiments.
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