Breaded Pork Tenderloin Sandwich
Sink your teeth into the ultimate comfort food with this Breaded Pork Tenderloin Sandwich, a Midwest classic that delivers a perfect balance of crispy, golden-brown crust and tender, juicy pork. This recipe starts with a perfectly pounded pork tenderloin, breaded to perfection with a flavorful mix of breadcrumbs seasoned with garlic and onion powder. Fried until golden and served on a lightly toasted bun, it's layered with creamy mayonnaise, crisp lettuce, juicy tomato slices, and tangy pickles to create a sandwich that's bursting with texture and flavor. Whether you’re recreating a diner favorite at home or treating guests to a hearty, satisfying meal, this sandwich is easy to make and ready in just 35 minutes. Ideal for lunch, dinner, or game-day gatherings, this breaded pork tenderloin sandwich is destined to become a household favorite.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 cup All-purpose flour
- 2 Eggs
- 2 tablespoons Whole milk
- 1.5 cups Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 cups Vegetable oil
- 4 Sandwich buns
- 4 Lettuce leaves
- 4 slices Sliced tomato
- 4 tablespoons Mayonnaise
- 8 slices Pickles
Instructions
Slice the pork tenderloin into 4 equal pieces. Place each piece between two sheets of plastic wrap or parchment paper and pound with a meat mallet until each piece is about 1/4 inch thick.
Prepare a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the breadcrumbs, salt, black pepper, garlic powder, and onion powder.
Dredge each piece of pork in the flour, shaking off the excess. Then dip it into the egg mixture, ensuring it's fully coated. Lastly, press it into the breadcrumb mixture, ensuring the entire surface is coated evenly.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of breadcrumb into the oil; if it sizzles, the oil is ready.
Carefully place the breaded pork cutlets into the hot oil, cooking 2 at a time to avoid overcrowding. Fry each cutlet for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a plate lined with paper towels to drain excess oil.
Lightly toast the sandwich buns, if desired.
To assemble the sandwiches, spread 1 tablespoon of mayonnaise on the bottom half of each bun. Top with a lettuce leaf, one fried pork tenderloin, a slice of tomato, and 2 pickle slices. Cover with the top half of the bun.
Serve immediately and enjoy your crispy, juicy breaded pork tenderloin sandwich!
Nutrition Facts
Calories |
6350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.4 g | 644% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 271.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 8434 mg | 367% | |
| Total Carbohydrate | 321.9 g | 117% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 25.2 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 460 mg | 35% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2969 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
