FanPost

Bronco Bites: Charring The Colts

Twisted-bacon-300x150_medium

via broncoplanet.com

In my search for a food theme this week, I looked up Indiana regional foods. Some of the things sounded fairly good, like Hoosier Cream pie. Others not as much, like Persimmon Pudding or Fried Brain Sandwiches. Now I’m not knocking anyone courageous enough to consume a Brain Sandwich, but this kid ain’t no Zombie.

There was a recipe suggestion that appeared acceptable though. Pork Tenderloin Sandwich.

Though not considered to be Indiana's official state food, an equally popular and unique treat is the pork tenderloin sandwich. Borne of the area's German and Dutch influences, the sandwich consists of a sizable pork cutlet, pounded thin, then breaded and fried in a manner similar to a schnitzel. It's then served on a hamburger bun with typically Midwestern condiments such as mustard and pickles.

So, we have our pigskin theme, the region is there and though it can be done on the grill, it might be a better choice for a Home Football fete.


"Hoosier Daddy" Pork-Tenderloin Sandwiches with Honey Mustard

This dish will take around 45 minutes from start to finish and serves 4. Adjust as necessary for a bigger crowd.


Ingredients

  • 2 pounds center-cut boneless pork loin

  • 2 large eggs

  • 2 cups buttermilk

  • 2 cloves garlic, crushed

  • Kosher salt and freshly ground black pepper

  • 1/4 teaspoon cayenne pepper

  • 2 sleeves saltine crackers

  • 2 cups instant flour (such as Wondra)

  • Peanut oil, for frying

  • 4 sourdough demi-baguettes or rolls, halved lengthwise

At this point, you’ll want to choose whether to make your own Honey Mustard or simply buy some from the store. I will leave the recipe at the end.


Other condiments you will need for assembling these Sandwiches:

  • 1/3 cup Honey Mustard

  • 1/2 head Romaine lettuce, chopped

  • 2 tomatoes, thinly sliced

  • 1 red onion, thinly sliced

  • 4 half-sour dill pickles, thinly sliced

Directions

  • Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.

  • Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.

  • Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.

  • Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.

To assemble the sandwiches: Slather the honey mustard on the top halves of the baguette. Layer the lettuce, tomatoes and onion on the bottom halves. Arrange the pork slices in a single layer on the bottom halves of the baguettes and a few pickle slices. Spoon a little more honey mustard on top of the pork. Place the remaining baguette halves on top and serve. Serve any extra honey mustard alongside.


Honey Mustard

  • 2 Tablespoons grapeseed oil

  • 2 large shallots, chopped

  • 1/2 teaspoons kosher salt, plus extra for seasoning

  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning

  • 3 cloves garlic, minced

  • 1/2 cup white wine, such as pinot grigio

  • 1/2 cup honey

  • 1/2 cup Dijon mustard

  • 2 Tablespoons red wine vinegar

  • 1 Tablespoon chopped fresh thyme

  • 2 Tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature

Directions

  • Heat the oil over medium-high heat in the same skillet used for browning the pork. Add the shallots, salt and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thick, 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper.

It is widely known, that "Pork Fat Rules" and even better yet, "Bacon is King." This next offering has been considered "Man Candy," but I think it’s deliciousness isn’t gender specific.

With that in mind, I don’t think I actually know anyone who doesn’t like Bacon.


Spicy Candied Bacon


Ingredients:

  • 2 Tablespoons mild red chili powder

  • 1 Tablespoon Cayenne pepper

  • 3/4 cup brown sugar, firmly packed

  • 1 teaspoon Cinnamon

  • 12 thickly-sliced pieces applewood-smoked bacon

Directions:

  • Preheat the oven to 300 degrees Fahrenheit.

  • Mix the chili powder, cayenne, cinnamon and brown sugar in a shallow bowl.

  • Fit a sheet of parchment paper onto a cookie pan.

  • Bury each slice of bacon in the chili and sugar mixture; rub both sides to assure the mixture adheres.

  • Lay the bacon strips on the prepared pan.

  • The bacon strips may be left flat or twisted two or three times by holding each end to make a candied "stick."

  • Bake for 30 minutes without turning.

  • Use tongs to transfer Bacon to cool; the hot sugar can easily burn your fingers.

Enjoy.


That’s it for this week. As always, good eats and...


Go Broncos!

-- Kaptain Kirk

Follow me on Twitter

Kaptain Kirk on Facebook

This is a Fan-Created Comment on MileHighReport.com. The opinion here is not necessarily shared by the editorial staff of MHR

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