Pork Tenderloin Sandwich

Crisp cracker crumb breaded pork patties are fried to golden perfection and layered on toasted buns with mayonnaise, lettuce, tomato, and pickle.

Courselunch, sandwich

CuisineAmerican

Keywordfried pork tenderloin sandwich, how to make a pork tenderloin sandwich, how to make pork tenderloin sandwich, pork tenderloin sandwich recipe

Prep Time20minutes minutes

Cook Time15minutes minutes

Servings4

Calories433kcal

AuthorBeth Pierce

Ingredients

• 1- 1 1/4 lb pork tenderloin
• 1/4 cup all-purpose flour
• 2 large eggs
• 20 club crackers or saltine crackers crushed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• vegetable oil for frying
• 4 soft buns (hamburger or brioche)
• 6 tablepoons mayonnaise
• shredded lettuce optional
• thinly sliced tomatoes optional
• pickles optional

Instructions

• Cut the tenderloin into 4 uniform pieces. Place the tenderloin pieces cut side down or cut side up, not side to side on the cutting board. Cover the tenderloin and cutting board with plastic wrap. Use a meat mallet to pound the tenderloin about 1/4 inch thick.
• Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. In the third bowl, combine the crushed crackers, salt, freshly ground black peppers, onion powder, and garlic powder. Dredge each pork piece in the flour, the beaten eggs, and the cracker crumb mixture.
• Heat about 1 – 1 1/2 inches of oil in a large Dutch oven (I use an old Dutch oven for frying) or heavy pot. Fry until golden brown on the bottom, flip, and fry the other side until golden brown, or about 3 minutes on each side. Remove the fried pork patties to an ovenproof wire rack and keep them in the oven on warm while you fry the rest of the patties.
• Toast the buns and spread both sides of the buns with mayo. Add the fried pork patties and top with any additional toppings.

Notes

• Use a meat mallet to beat the pork tenderloin or pork loin to about 1/4 inch thick. This helps tenderize the meat and make it easy to bread and fry.
• For a spicy sandwich, add 1-2 teaspoons of Cajun or Creole seasoning to the cracker crumb mixture.
• Buns are always tastier when toasted. Use a wide toaster, broiler on low, or hot skillet.
• These sandwiches are best enjoyed promptly.

Nutrition

Calories: 433kcal | Carbohydrates: 18g | Protein: 35g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 186mg | Sodium: 556mg | Potassium: 635mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 3mg