| | Directions | | Cut loin into 4 pieces. Between pieces of plastic wrap, place one pork tenderloin piece, cut side down. Gently pound with meat mallet, beginning in center, until 1/4 thick. Repeat with remaining pork pieces. In shallow dish, stir Bisquick mix and mustard until mixed. In another dish, beat egg. Dip pork pieces in egg, then coat in Bisquick mixture. In 12" skillet, heat 2 T. of oil over medium heat. Add pork. Cook 6 to 8 minutes, turning once and adding remaining 1 T. of oil if needed, until golden brown on outside and no longer pink in center. Place pork on bottom halves of buns. Top with lettuce and tomato. Spread cut sides of bun tops with mayonnaise; add to sandwich. |
|
|
| Ingredients | | - |  | 3/4 pound Park Tenderloin |
| - | | 1/2 cup Bisquick mix |
| - | | 1/4 teaspoon ground mustard |
| - | | 1 egg |
| - | | 2 tablespoons vegetable oil |
| - | | 4 hamburger buns (split) (large) |
| - | | 4 lettuce leaves |
| - | | 4 tomato slices |
| - | | 2 tablespoons mayonnaise or salad dressing |
| |
| |
