Categories: Sandwiches
Ingredients
- 1 1/2-2 lb. pork tenderloin
- 2 cups buttermilk
- 3 tbsp. barbecue rub
- 4 cups peanut oil
- Kosher salt and black pepper
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- 3 cups garlic croutons, crushed
- 1/2 cup mayo
- 1/4 cup apricot or mango-habanero sauce
- Pinch of granulated garlic
- Kosher salt
- 4 large brioche buns, split, toasted and buttered
- Spicy pickle slices and shredded iceberg lettuce, for topping
Directions
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Make the pork: Cut the tenderloin to quarters; using a meat mallet, pound each piece until it is 1/4-inch thick and about 6 inches wide. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or up to 2 days.
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In a large deep saucepan, heat the peanut oil over medium heat until a deep-fry thermometer reaches 350. Take the pork out of the marinade and season with salt and pepper.
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Make a three-stage breading station with the flour, eggs and crouton crumbs in separate shallow bowls. Place the pork pieces first in the flour, turning to coat; shake off the excess. Dip the pork in the beaten egg and let the excess drip off, then dredge in the crouton crumbs, pressing until total coverage is achieved.
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Fry the pork in batches until golden brown, 4-5 minutes. Let drain on a paper towel-lined baking sheet. Set aside.
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Make the aioli: Mix the mayo, habanero sauce and granulated garlic in a small bowl. Season with salt.
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Build the sandwiches: Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side.