When the kids were younger, and I was the carpool driver and room mom and housekeeper and cook, among many other things, I relied on easy, quick dinner meals. My kids liked food that could be eaten with their hands. Chicken Fingers, hot dogs, and sandwiches were always a hit around our house.
This fantastic pork tenderloin sandwich will satisfy everyone in the household by offering a variety of toppings everyone can make the sandwich their own.
By pounding the pork thin, it cooks up fast. Therefore it cooks up fast. If necessary, cook two slices of meat at a time. Keep warm on a baking sheet in a 300ºF oven until all four are done. Add additional oil to the skillet if needed.
Pork Tenderloin Sandwiches
- 1 lb. pork tenderloin
- ¼ c. all-purpose flour
- ¼ tsp. garlic salt
- ¼ tsp. ground black pepper
- 1 egg, lightly beaten
- 1 tbsp. milk
- ½ c. seasoned fine dry bread crumbs
- 2 tbsp. vegetable oil
- 4 lg. hamburger buns or kaiser rolls, split and toasted
- Optional: ketchup, mustard, tomato slices, onion slices, and/or dill pickle slices
- Trim fat from meat. cut meat crosswise into four slices. Place each slice between two pieces or plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about ¼-inch thick. Remove plastic wrap.
- In a shallow dish stir together flour, garlic salt, and pepper. In another shallow dish combine egg and milk. Place bread crumbs in a third shallow dish. Dip meat into flour mixture to coat. Dip into egg mixture, then into bread crumbs, turning to coat.
- In a large cast-iron or other heavy skillet heat oil over medium heat. Add meat; cook for 6 to 8 minutes or until meat is slightly pink in center, turning once.
- Serve meat in buns with toppings of choice.
During the warmer months, Greg and I often smoke a Boston Butt all day. Basting it with Greg’s zesty lemon and vinegar concoction every hour until it reaches barbecue perfection. When he finally takes it off the smoker to rest, we can hardly wait to start plucking the blackened bits of smoked meat from the edges. We have several homemade barbecue sauces that we make especially for this pulled pork. Served with crisp slaw, delicious baked beans, and incredible homemade Brunswick stew it’s a meal fit for a king.
Even though we enjoy grilling and smoking foods, there are occasions when it’s simply more practical for us to cook inside. Especially since we do not have a covered area for outdoor cooking. So, when we are craving a fall apart tender barbecue pork on cold or rainy days, I turn to this slow roasting method. This is one of the very first things my mother taught me to cook. You can use this method for beef or pork.
Begin by heating your oven to a very high temperature (500°F). Put your roast in the oven and listen closely. Once the meat starts to sizzle, lower the temperature to 250°. Then slow roast for several hours. Two essential tools for this roast is an oven thermometer, to make sure your oven settings are accurate, and an instant-read meat thermometer so that you will know when your roast has cooked to perfection. For pork, bake until the roast reaches an internal temperature of 160°F.
A few years ago, when I first started writing for the paper Dubose asked me if I had tried a Coca-Cola ham. That coca-cola ham is something that I always think about cooking but never do. However, when I recently saw this sauce recipe I knew I had to give it a try. It is scrumptious with pork. I used it for basting this roast as it cooked and I also served the roast with this tasty sauce.
Old South Baked Pork Loin
- 1 (4 to 5 lb.) pork loin
- Olive oil
- Salt and freshly ground black pepper, divided
- 1 c. packed light brown sugar
- 1 tbsp. cornstarch
- ½ tsp. dry mustard
- 2 tbsp. unsalted butter
- ⅓ c. balsamic vinegar
- ⅔ c. Coca-Cola
- Heat oven to 500°F.
- Place pork roast in a large Dutch oven or roasting pan. Rub the roast with olive oil. Sprinkle all sides with salt and pepper.
- Place the roast in the oven. While you make the sauce listen closely to the sounds you hear coming from the oven. When you hear the roast start to sizzle reduce the temperature to 250°F.
- Meanwhile, in a small sauce pan, heat the brown sugar, cornstarch, mustard, butter, vinegar, Coca-Cola, and a pinch of salt and pepper. Simmer, stirring occasionally, until thickened.
- Cook the roast until the internal temperature reaches 160°F, brushing the roast frequently during cooking, with the sauce.
- Serve the roast with any remaining sauce, if desired.
I have mentioned many times in the past that I have seasonal recipes. I love chicken and dumplings, apple pie, and soup, but I usually prepare those dishes in the fall and winter. Salads are a favorite of mine, along with lemonade and ice cream. Those dishes are generally reserved for the summertime. I thought I would share some of my favorite recipes, already on NJSD, that I prepare throughout the summer months. To see the recipes, click on the recipe names below. Enjoy!
Strawberry & Blueberry Salad with Almonds
On of my all-time favorites, this salad is amazing!
If you are a fish lover you must try this dish!
This salsa compliments just about any grilled poultry, meat, or fish wonderfully!
Apricot-Balsamic Glazed Chicken
Delicious every time!
A refreshing treat for hot summer days!
Smoky Gouda Grits and Shimp
My new favorite summer dish!
Fruit with Wine and Mint
Customize this with fruit of your choice!
Garlic Grilled Tomatoes
I pick up Roma tomatoes every time I’m in the store, during the summer, to be prepared to make these!
Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
Peach Ice Cream
Summer would not be complete without homemade ice cream!