Well the heat index was 101 when I got off work today but, gosh darn it, I was going to RUN! So I did – 3 miles in the blazing sun.
It was just as you imagine it would be. Brutal. Insane. Stupid hot. But as I was pacing around my cool basement afterwards, willing myself to not spontaneously combust, I realized – this feeling is temporary.
In two minutes I’m going to go upstairs, take an ice cold shower and be no worse for wear. In 2 days I’m not going to remember the intense heat on that run, but I WILL remember the fact that, despite everything, I ran. I did it!
I believe the saying goes "Pain is temporary. Quitting lasts forever." How about something more positive? How about, "Pain is temporary. Accomplishment is forever!" Nike – call me.
At any rate, you’ve GOT to try tonight’s dinner sometime – Baked Panko-Crusted Pork Tenderloin Sandwiches!
These were SO incredibly easy to make and would satisfy any fast-food lover’s appetite for a greasy, crunchy fried sandwich! First, I set up 4 breading stations for the pork:
- 1 beaten egg white
- Panko bread crumbs
- Non-stick sprayed baking sheet
Next I cut an 8oz butterflied pork chop in half, then pounded each side out until they were ~1/4 inch thick. Then I liberally seasoned both sides with Lawry’s Seasoning Salt.
Then, I dipped each chop into a dish with 1 beaten egg white, then into some panko bread crumbs, coating each side well.
Finally, I laid the chops on the baking sheet, pressed a few more crumbs on top, and sprayed the tops with non-stick spray.
Into a 425 degree oven they go, until the chops are golden brown and cooked all the way through, ~8-9 minutes.
Voila – a crispy, crunchy pork tenderloin sandwich that you would have sworn came right from the fryer! SO CRUNCHYYYY!!!!!!!!!!!!!!!
In my opinion, a truly delish pork tenderloin sandwich MUST be served on a soft & squishy sesame seed bun, it MUST hang off the end of said bun, and the whole thing MUST be smothered in cold ketchup.
These sandwiches met ALL the requirements!
They crisp up like you wouldn’t believe, providing a crunch like a fryer would give, without the nasty grease and fat.
Now, I’ll gladly skip the oil for frying the tenderloin, but I will NOT skip the white bread in the sesame seed bun. You’ve gotta’ have it!
I served some asparagus on the side that I roasted alongside the tenderloins. They were simply misted with extra virgin olive oil and sprinkled with garlic salt. Zee best!
Mmmm, so satisfying.
In other news, you guys are NUTS (sorry I had to) for MaraNatha nut butter!! I think Dark Chocolate Peanut Butter is winning as the most craved flavor, but the others are close behind. Whichever your preference, you have until 10pm tonight to enter to win a free jar of your choosing! Better get crackin’! (Yep, I went there too…)
How often do you eat fried foods? Any you crave?
I can’t eat fried foods very often, as they wreak HAVOC on my body, but when I splurge, you better believe it’s on Arby’s curly fries! I know!