*  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