*  Exported from  MasterCook  *

                   Paprika Pork Tenderloin Sandwiches

Recipe By     : "New Chicken, Beef and Pork" Pillsbury Classic #210 p.69
Serving Size  : 2    Preparation Time :0:00
Categories    : Main Dishes                      Pillsbury Classics
               Pork & Ham

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      tablespoon    all-purpose flour
  2      teaspoons     paprika
  2      tablespoons   milk
  3      tablespoons   bread crumbs -- (plain)
    1/4  teaspoon      salt
    1/4  teaspoon      onion powder
    1/4  teaspoon      coarsely ground pepper
  1                    pork tenderloin -- * see note
  2      tablespoons   oil
  2                    onion sandwich buns, split

* Cut pork tenderloin (about 1/2-lb.) crosswise into 4 pieces.
1.  In shallow bowl, combine flour and paprika; mix well.  Place milk in
second shallow dish.  In third shallow bowl, combine bread crumbs, salt,
onion powder and pepper; mix well.
2.  To flatten each piece of pork, place cut side up between 2 sheets of
plastic wrap or waxed paper.  Working from center, gently pound pork with
flat side of mallet or rolling pin until about 1/4 inch thick; remove wrap.
Repeat with remaining pork pieces.
3.  Dip each pork piece in flour mixture to coat.  Dip in milk; dip in bread
crumb mixture to coat.
4.  Heat oil in large skillet over medium-high heat until hot.  Add pork
tenderloin pieces; cook 5 to 6 minutes or until pork is no longer pink in
center, turning once.  Place 2 pieces pork tenderloin in each bun.


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Serving Ideas : Try topped with Harvest Relish p.85

NOTES : August 1998 issue

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