Categories: Sandwiches

Ingredients

• 1 1/2-2 lb. pork tenderloin
• 2 cups buttermilk
• 3 tbsp. barbecue rub
• 4 cups peanut oil
• Kosher salt and black pepper
• 1 cup all-purpose flour
• 4 large eggs, lightly beaten
• 3 cups garlic croutons, crushed
• 1/2 cup mayo
• 1/4 cup apricot or mango-habanero sauce
• Pinch of granulated garlic
• Kosher salt
• 4 large brioche buns, split, toasted and buttered
• Spicy pickle slices and shredded iceberg lettuce, for topping

Directions

1. Make the pork: Cut the tenderloin to quarters; using a meat mallet, pound each piece until it is 1/4-inch thick and about 6 inches wide. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or up to 2 days.

2. In a large deep saucepan, heat the peanut oil over medium heat until a deep-fry thermometer reaches 350. Take the pork out of the marinade and season with salt and pepper.

3. Make a three-stage breading station with the flour, eggs and crouton crumbs in separate shallow bowls. Place the pork pieces first in the flour, turning to coat; shake off the excess. Dip the pork in the beaten egg and let the excess drip off, then dredge in the crouton crumbs, pressing until total coverage is achieved.

4. Fry the pork in batches until golden brown, 4-5 minutes. Let drain on a paper towel-lined baking sheet. Set aside.

5. Make the aioli: Mix the mayo, habanero sauce and granulated garlic in a small bowl. Season with salt.

6. Build the sandwiches: Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side.

Email to a friend | Print this recipe | Back