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1 pork tenderloin (about ¾ lb) 1 egg ½ tsp salt ¼ tsp rosemary crushed ¼ tsp black pepper 2 tblsp water ¾ c dried bread crumbs 3 tblsp cooking oil
Cut tenderloin in ½ “ slices. Pound slices to ¼” thickness.
Beat together egg, water, salt, rosemary and pepper in pie pan.
Place bread crumbs on waxed paper.
Heat oil in large skillet over medium-high heat.
Dip meat into egg mixture, next coat with bread crumbs. Fry until golden brown on both sides.
Drain on paper towel lined cookie sheet and place in 200 degree oven to keep crisp.
Serve on white hamburger buns with real mayonnaise, sliced tomato, lettuce and dill pickle slices.
In Indiana they are usually much bigger. They butterfly pork tenderloin and use about 6-8 ounces per sandwich and are twice the size of the bun. Potato chips, onion rings or French fries are usually served.
Remember Indiana is a farming state and hogs are big business. Enjoy your party.
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