Directions:
- Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick.
- In a bowl whisk together lour, cornmeal, salt, and pepper.
- In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer.
- Dredge pork in flour mixture, shaking off excess.
- Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain.
- Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.68 Kcal (1548 kJ) | ||
| Calories from fat | 35.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 6% | |
|---|---|---|---|
| Cholesterol | 5mg | 2% | |
| Sodium | 857.39mg | 36% | |
| Potassium | 81.15mg | 2% | |
| Total Carbs | 71.68g | 24% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 11.37g | 23% | |
| Iron | 1.8mg | 10% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 302.3 Kcal (1266 kJ) | ||
| Calories from fat | 28.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 6% | |
|---|---|---|---|
| Cholesterol | 4.09mg | 2% | |
| Sodium | 701.13mg | 36% | |
| Potassium | 66.36mg | 2% | |
| Total Carbs | 58.61g | 24% | |
| Sugars | 5.85g | 29% | |
| Dietary Fiber | 2.52g | 12% | |
| Protein | 9.3g | 23% | |
| Iron | 1.5mg | 10% | |
| Calcium | 22.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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