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Buttermilk-soaked pork tenderlocutlet sandwiches.  |  Matthew Mead~AP

Buttermilk-soaked pork tenderloin cutlet sandwiches. | Matthew Mead~AP

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Updated: January 13, 2013 6:03AM


Start to finish: 20 minutes, plus marinating

1 (1-pound) pork

1 cup buttermilk

1 tablespoon plus 1 teaspoon Thai red curry paste, divided

1 teaspoon kosher salt

2 cups panko bread crumbs

1/2 teaspoon ground black pepper

1/4 cup mayonnaise

1/2 teaspoon cider vinegar

4 burger rolls

Boston or other leafy lettuce

1 large tomato, sliced

Cut the tenderloin crosswise into thin rounds, each about 1/4 inch thick. One at a time, set each round between sheets of plastic wrap and pound evenly thin using a meat mallet or rolling pin.

In medium bowl, whisk together the buttermilk, 1 tablespoon of the red curry paste and salt. Add the pork and ensure it is evenly covered by the liquid. Refrigerate for at least 1 hour and up to 8 hours.

When ready to cook, heat the oven to 400 degrees. Coat a baking sheet with cooking spray.

In a wide, shallow bowl, mix the bread crumbs and pepper. Remove the pork cutlets from the marinade. Dredge each piece through the bread crumbs, patting them on as needed to coat evenly. Arrange the pork cutlets on the prepared baking sheet.

Bake for 10 minutes, or until lightly browned and cooked through.

Meanwhile, in a small bowl, whisk together the remaining 1 teaspoon of red curry paste, the mayonnaise and vinegar. Slather a quarter of the mixture over the bottom half of each burger roll. Top with lettuce and tomato, then 1 or 2 pork cutlets. Serve immediately.

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