Perfect Pork Tenderloin Littles Sandwich Recipe Video

Freeze a whole pork tenderloin. Before making your Pork Little Tenderloin Sandwiches, thaw the tenderloin somewhat, but leave it frozen enough to slice easily. Slice as much of the pork tenderloin as you need for your sandwiches, making slices about 3/8 to ½-inch thick. Store the remaining tenderloin for later use. Sprinkle the pork tenderloin slices with meat tenderizer or salt, to taste. Grind fresh black pepper over pork tenderloin slices. (You may sprinkle with ground black pepper, instead, if you like.) In a large skillet, place ¼ cup peanut oil, and heat until it is hot, but not smoking. Place your seasoned pork tenderloin slices in the skillet. Fry over low to medium heat, until pork tenderloin slices are brown on the bottom side. Turn once, and let the slices brown on the other side. When pork tenderloin slices are brown on both sides (and done all the way through), remove from the hot oil, and place on paper toweling to drain. To serve, cut a slider bun open at the "hinge, spread bottom half with a thin layer of mayonnaise or creamy horseradish. Place a cooked pork tenderloin slice on top of the mayonnaise or horseradish. Place a few small lettuce leaves on the top half. Close the bun, and the Pork Tenderloin Little is ready to eat! Serve while warm. This will be great for feeding a crowd at a sports party! (You can fry the pork tenderloin slices earlier, and reheat them right before assembling the Pork Tenderloin Little Sandwiches--very carefree and easy!) I hope you enjoy these; we love them! --Betty :)
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