1 ea Pork tenderloin; trimmed,
-20 to 24-ounce
1 tb Kalmes steak seasoning *
1 ts Fresh ground black pepper
3/4 c Panko bread crumbs
1 ea Vegetable oil
6 ea Hoagie rolls
1 ea Mayonaise
1 ea Lettuce leaves
1 ea Tomato slices
Cut the tenderloin into 4-ounce chunks and tenderize each piece until
it is 1/3 inch thick. Place the meat in a large bowl and toss with
the seasoning and pepper. Add the bread crumbs and toss to combine.
Place a griddle over medium-high heat and brush with a little oil.
Once the griddle is hot, add the meat and cook until golden brown and
cooked through, 3 to 4 minutes per side. Serve on rolls with
mayonnaise, lettuce, and tomato.
* Kalmes Steak Seasoning contains salt, sugar, paprika, celery seed,
onion, chili powder, curry powder, garlic, papain, MSG, and other
spice oils. For Jim's delicious blend go to www.kalmesseasoning.com
Based on: A recipe from Kalmes Store & Restaurant
: St. Donatus, Iowa
Recipe from: Alton Brown
: Feasting on Asphalt - The River Run
: Stewart, Tabori & Chang
: ISBN: 978-1-58479-681-7
