Midwest Magnificence! So Tasty!

Being from the Midwest, I have always known that the food from the region was good.  I didn't realize just how good until I moved from my Ohio/Indiana home and began travelling to other parts of the country. While I can fully appreciate all of the culinary flavors from all over the place, it's the foods that are specific to the Midwest that always brings me home.  With this in mind, I knew it was time to bring my favorites and even some things I haven't had before from the Midwest to the blog.

I am so happy to say that the first dish was beyond a success. TIPS(traditional Indiana pork sandwich) The seasoning and spices that go in to this pounded and pan fried pork loin are absolutely incredible!

INDIANA FRIED PORK SANDWICH

4 (4 ounce) slices of pork tenderloin, cut across the grain

• 1 egg, beaten
• 2 tablespoons milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• 1 teaspoon salt
• 1 1/2 cups bread crumbs
• 1/2 cup peanut or canola oil for frying 
• 4 Kaiser rolls, split
• 1/4 teaspoon ground black pepper
  
  
  DIRECTIONS
  
  
  1. Pound the sliced pork until just about 1/4 inch thick.
  2. Beat together the egg, milk, and all seasonings together.
  3. Dip he pounded pork in the egg mixture and then coat both sides evenly in bread crumbs. Set aside separately on rack or wax paper. DO NOT STACK
  4. Heat the oil over medium high heat until shimmering.
  5. Fry the breaded pork on both sides approximately 4 minutes on each side until cooked through and golden brown.
  6. Toast the Kaiser rolls and build  your sandwiches. Topping with favorite toppings and condiments. Lettuce, Tomato, Onion, Mayo, Mustard and/or ketchup.
  
  
  
  
  
  
  
  

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