Where Was Your First?

Holy Cannoli Batman! That was fun. Da Bears were Monsters both on defense and offense. I don't remember the last time the Bears scored 41 points. Even the announcers were getting giddy about this team.

If you missed the game don't think they were playing a "got nothing" team. While the Colts Quarterback is a rookie, he has some real talent. And Reggie Wayne - ForGetAboutIt! He totally rocks. However, Cutler looks great and has an entire stable of receivers to choose from. 

The only downside from today's game is Peanut's injury. Still waiting to hear what the problem/prognosis is and hoping he'll be back soon.

So, back to the winning recipe and the title of this blog post. Apparently Breaded Pork Tenderloin was invented in Indiana. I have to admit it is one of my secret pleasures. I first had one at the Dog and Suds that was my first job. Yes, I was a CarHop Extraordinaire! It wasn't the root beer, onion rings or shakes that grabbed me. It was the Pork Tenderloin with lots of pickle and ketchup. I've never made a Breaded Pork Tenderloin from scratch so this was an adventure. Much like today's outing for Andrew Luck. The Colt's QB threw his first professional football regular season touchdown pass late in today's game.

Here you go foodie/Bears fans. This recipe came from AllRecipes.com - one of my favorites. Enjoy the adventure.

Traditional Indiana Breaded Tenderloin Sandwich

Ingredients:

4 (4 ounce) slices of pork tenderloin, cut across the grain
1 egg, beaten
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
 1 1/2 cups bread crumbs
1/2 cup peanut oil for frying

Sandwich Choices:

4 Kaiser rolls, split
4 teaspoons mayonnaise, or as needed (optional)
4 teaspoons ketchup, or as needed (optional)
4 teaspoons prepared yellow mustard, or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)

Directions:

1.   Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
2.   Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
3.   Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
4.   Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
5.   Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.